LA SALADE COTE CAP VERTE ( CHOPPED EGG SALAD)

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La Salade Cote Cap Verte ( Chopped Egg Salad) image

The influence of French food in Senegal is unmistakable, yet Senegalese food has a quality of its own, with dishes from many other parts of the world and other parts of Africa incorporated into the cuisine. This Senegalese dish may be used either as an appetizer or as a salad. Posted for ZWT 2006

Provided by SusieQusie

Categories     African

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 -3 cups salad greens, such as leaf lettuce, spinach, watercress, romaine, cut in coarse chunks
4 hard-boiled eggs, finely chopped
1 cup salad oil (or use part olive oil)
1/2 cup tarragon vinegar
1 teaspoon garlic powder (or crushed cloves)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon dried herbs (your choice)
2 tablespoons honey

Steps:

  • Arrange greens in mounds on 6- to 7-inch salad plates.
  • Sprinkle eggs heavily over the mound of greens.
  • Combine dressing ingredients in a jar& shake thoroughly.
  • Serve dressing separately.

Nutrition Facts : Calories 396.8, Fat 39.6, SaturatedFat 6.1, Cholesterol 141.3, Sodium 436.8, Carbohydrate 7.3, Fiber 0.4, Sugar 6.4, Protein 4.6

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