Description
Egg & Veggie Salad is a delicious and wholesome dish that combines the rich flavor of hard-boiled eggs with a colorful mix of fresh vegetables. Perfect for any occasion—from light lunches to hearty dinners—this salad is quick to prepare, making it an ideal choice for busy days. With protein-packed eggs and crisp veggies, you can easily customize this salad to match your taste preferences. Tossed in a simple olive oil dressing, each bite offers a burst of flavor that’s both satisfying and nutritious. Enjoy this easy recipe as a standalone meal or as a delightful side dish.
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 black pepper to taste
Instructions
- Boil the eggs for 9-10 minutes until fully cooked. Cool under cold water, peel, and slice.
- In a mixing bowl, layer chopped romaine lettuce, grated carrot, and sliced mushrooms.
- Top with sliced boiled eggs, drizzle olive oil, sprinkle oregano, salt, and pepper. Toss lightly or serve layered.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 240
- Sugar: 4g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg