Mimosa Salad
4
Servings
Servings
20m PT20M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #446
October 13, 2011
Categories: Condiments, Dinner, Lunch, Salads, Egg Salad, Vegetable Salad, Side Dishes, Eggs, Vegetables, Lettuce, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Summer, Hand Mix/Whisk, Gluten-Free, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Spring more
"This recipe was served in a wonderful French restaurant in Vancouver's Gas town many years ago. It was a big hit with customers. The dressing gives a lovely color and finish to the salad. I always looked forward to having this salad every time I went to the this restaurant."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (308.7 g)
- Calories 594.9
- Total Fat - 56.8 g
- Saturated Fat - 11.4 g
- Cholesterol - 197.1 mg
- Sodium - 259.3 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 2 g
- Sugars - 3.2 g
- Protein - 16.4 g
- Calcium - 68.8 mg
- Iron - 2.5 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.5 mg
Step 1
Arrange cleaned lettuce leaves on 4 salad plates or on a large platter
Step 2
Lay the sliced eggs and sliced mushrooms decoratively on the lettuce. Sprinkle with the parsley.
Step 3
In a blender or food processor mix the remaining ingredients. Blend well
Step 4
Place the dressing in a cruet or other dressing container and leave at room temperature
Step 5
Just befor serving add the dressing to the salads or let everyone dress their own salad
Tips & Variations
No special items needed.
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