Crispy vegetables and egg spring salad Recipe

This crispy vegetables and egg spring salad is a refreshing and nutritious dish that is perfect for the warmer months. The combination of fresh, crunchy vegetables and protein-rich eggs creates a satisfying and balanced meal. The vegetables are lightly blanched to retain their crispness, and the eggs are boiled to perfection. Tossed with a tangy vinaigrette dressing, this salad is bursting with flavors and textures. Serve it as a light lunch or a side dish at your next gathering.

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30minstotal
30minsPrep
30m.total
30m.Prep
Crispy vegetables and egg spring salad
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Ingredients for Crispy vegetables and egg spring salad Recipe

  • 1/2 cup Mixed Salad Greens
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 cup Cucumber, Sliced
  • 1/4 cup Bell Peppers, Thinly Sliced
  • 1 Hard Boiled Eggs, Peeled And Sliced
  • as per your need For The Vinaigrette Dressing
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • 1/4 teaspoon Dijon Mustard
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: Crispy Vegetables And Egg Spring Salad Recipe

Cooking Directions

  • STEP 1.Prepare the vegetables by washing and cutting them into bite-sized pieces.
  • STEP 2.Bring a pot of water to a boil and blanch the vegetables for a few minutes until they are slightly tender but still crisp.
  • STEP 3.Drain the vegetables and transfer them to a bowl of ice water to stop the cooking process and maintain their vibrant color.
  • STEP 4.In a separate pot, boil the eggs until they are hard-boiled. Once cooked, peel and slice them.
  • STEP 5.In a small bowl, whisk together the ingredients for the vinaigrette dressing.
  • STEP 6.Combine the blanched vegetables and sliced eggs in a large salad bowl.
  • STEP 7.Pour the vinaigrette dressing over the vegetables and eggs, and toss gently to coat.
  • STEP 8.Serve the crispy vegetables and egg spring salad immediately, or refrigerate for later use.
  • STEP 9.Garnish with fresh herbs or toasted nuts for added flavor and texture.

Cooking Tips

  • Be careful not to overcook the vegetables as they should retain their crunchiness.
  • To save time, you can prepare the vegetables and dressing in advance and assemble the salad just before serving.
  • Feel free to customize the salad by adding your favorite vegetables or protein sources.
  • For a vegan version, omit the eggs and add tofu or chickpeas for protein.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftover salad, give it a quick toss to redistribute the dressing.
  • This salad is versatile and can be served as a main course or as a side dish alongside grilled meats or seafood.
  • For a heartier meal, serve the salad with crusty bread or cooked grains like quinoa or couscous.
Nutrition
value
219
calories per serving
13 g Fat10 g Protein14 g Carbs8 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    10g
  • Carbs
    14g
  • Fiber
    8g

MacroNutrients

  • Carbs
    14g
  • Protein
    10g
  • Fiber
    8g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    148mg
  • Iron
    5mg
  • Vitamin A
    2095mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    121mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    111mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    79mg
  • Manganese
    1mg
  • Phosphorus
    170mg
  • Selenium
    24mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp