Best Salad With Egg Nuts And Veggies Recipes
SALAD WITH EGG, NUTS, AND VEGGIES
This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing for a delicious main course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 11
Steps:
- Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.
- In the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.
- In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.
- Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.
ROOT VEGETABLE SALAD WITH FRIED EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
- Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
- Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.
Nutrition Facts : Calories 407 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 233 milligrams, Sodium 715 milligrams, Carbohydrate 24 grams, Fiber 6 grams, Protein 15 grams
VEGETABLE & NUT SALAD
Here's what the well-dressed salad is wearing these days: red peppers, sweet corn and slivers of nicely toasted almond.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Combine ingredients.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
FRESH VEGETABLE EGG SALAD
What a great way to put some vegetables in your egg salad? I never would have thought of this, but this has great flavor and crunch too. Recipe courtesy of Pillsbury Sensational Salads.
Provided by AmyZoe
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, combine all ingredients except pocket breads and lettuce.
- Cover and refrigerate at least 1 hour to blend flavors.
- To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture.
Nutrition Facts : Calories 233.8, Fat 11.9, SaturatedFat 2.6, Cholesterol 193, Sodium 500.8, Carbohydrate 21.4, Fiber 1.6, Sugar 2.9, Protein 9.7
GARDEN VEGETABLE EGG SALAD
This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.
Provided by Parsley
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel hardboiled eggs and chop them. Place in a large bowl.
- Add the remaining ingredients (start low with the mayonnaise) and mix well.
- Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!
Nutrition Facts : Calories 324.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 381.5, Sodium 1977.7, Carbohydrate 11.5, Fiber 4.8, Sugar 3.5, Protein 18.6
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