Description
Indulge in the vibrant flavors of the Egg & Veggie Salad, a delightful dish that’s as nutritious as it is colorful. Packed with protein-rich hard-boiled eggs and an array of fresh vegetables, this salad is perfect for any occasion—whether you need a quick lunch or a stunning side for dinner. In just 20 minutes, you can whip up this easy-to-make salad that boasts crisp textures and satisfying tastes. The combination of crunchy lettuce, sweet carrots, and earthy mushrooms creates a refreshing medley that will impress your family and guests alike. Plus, it’s fully customizable; feel free to add your favorite veggies or proteins like grilled chicken or turkey. Enjoy a healthy dose of flavor with every bite!
Ingredients
Scale
- 2 large hard-boiled eggs
- 2 cups romaine lettuce
- 1 cup grated carrot
- 1 cup fresh mushrooms
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and freshly cracked black pepper
Instructions
- Boil the eggs for 9-10 minutes until fully cooked, then cool under cold water, peel, and slice.
- In a mixing bowl, layer chopped romaine lettuce, followed by grated carrots and mushroom slices.
- Place sliced boiled eggs over the veggies.
- Drizzle olive oil over the salad and sprinkle with oregano, salt, and pepper to taste.
- Toss gently before serving or leave as is for an appealing presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 186mg