Dinner Salad with Hard Boiled Eggs
Servings
Prep Time
Cook Time
Ready In
Recipe: #5149
April 10, 2012
Categories: Fresh Tomatoes, Comfort Food, Condiments, Dinner, Lunch, Main Dish, Salads, Beans, Dairy, Eggs, Fruit, Apple, Lemon, Plum/Prunes, Tomato, Vegetables, Celery, Cucumber, Onions, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, No-Cook, Quick Meals, Brunch, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Summer, Winter, Hand Mix/Whisk, Diabetic, Heart Healthy, High Fiber, Low Fat, Vegetarian, Sugar Substitute more
"Fresh summer fair, lite and healthy with a little lemon and oil"
Ingredients
Nutritional
- Serving Size: 1 (539.7 g)
- Calories 254.4
- Total Fat - 8.7 g
- Saturated Fat - 1.4 g
- Cholesterol - 11.6 mg
- Sodium - 398.3 mg
- Total Carbohydrate - 39.8 g
- Dietary Fiber - 7.4 g
- Sugars - 22.2 g
- Protein - 8.2 g
- Calcium - 92.9 mg
- Iron - 1.7 mg
- Vitamin C - 36.3 mg
- Thiamin - 0.2 mg
Step 1
Place the first 8 ingredients in a large bowl, mix carefully to combine.
Step 2
In a small bowl add the olive oil,lemon juice and splenda. Whisk to combine
Step 3
Arrange half of the mixed salad on each of 2 dinner plates; place one sliced egg on top of the salad in a nice design and add the plum quarters aroound one edge of each plate. Sprinkle with salt and freshly course ground pepper. Drizzle the lemon/oil mix over all.
Tips & Variations
No special items needed.
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