Egg Lemon Salad

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
1 1/4 cup fresh whole green beans, about 1/3 lb (150 g)
boiling water
ice water
4 cup mixed salad greens
1 cup cherry tomatoes, halved
1/3 cup thinly sliced red onion
Lemon Dressing
3 tbsp olive (or cooking) oil
2 tbsp lemon juice
1 tbsp chili sauce
1 whole garlic clove, (or 1/4 tsp (1 mL) minced powder
1/4 tsp salt
1/4 tsp pepper
4 egg hard cooked eggs, quartered lengthwise
1/4 cup cashews, toasted (see tip, below)
1/4 cup shaved fresh parmesan cheese
Nutritional Facts
Amount Per Serving
321 Calories
Protein
16g
Fat
22.6g
Carbohydrate
18g

Directions

Blanch beans in boiling water in medium saucepan for about 5 minutes until bright green. Drain.

Immediately plunge into ice water in large bowl. Let stand for 10 minutes until beans are cold. Drain, transfer to large serving bowl.

Add salad greens, tomato and onion, toss.

Lemon Dressing:

Combine first 6 ingredients in jar with tight fitting lid. Shake well. Makes 6 tbsp (100 mL) dressing. Drizzle over salad, toss.

Arrange eggs on top of salad. Sprinkle with cashews and parmesan cheese. Make 8 cups (2 L).

Tip: To toast nuts, seeds or coconut, spread in single layer in an ungreased shallow pan. Bake in 175°C (350°F) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.

 

Credit to: Company’s Coming, “The Egg Book”.