Egg & Veggie Salad
Egg & Veggie Salad is a refreshing and protein-packed dish that brightens any meal. This vibrant salad features hearty boiled eggs paired with crisp romaine lettuce, sweet grated carrots, and earthy mushrooms. It’s not only a feast for the eyes but also a wholesome choice loaded with nutrients. Perfect for a light lunch, picnic treat, or as a colorful side dish for dinner, this salad is customizable to fit your taste preferences. Quick to prepare in just 20 minutes, its low-calorie profile at approximately 220 calories per serving makes it a guilt-free option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 large hard-boiled eggs
- 2 cups romaine lettuce
- 1 cup grated carrot
- 1 cup fresh mushrooms
- 1 tbsp olive oil
- 1 tsp dried oregano or mixed herbs
- Salt & freshly cracked black pepper
Instructions
- Boil the eggs for 9-10 minutes until fully cooked. Cool under cold running water, peel, and slice.
- In a mixing bowl, layer chopped romaine lettuce, followed by grated carrots and sliced mushrooms. Top with sliced hard-boiled eggs.
- Drizzle olive oil over the salad and sprinkle with oregano (or mixed herbs), salt, and pepper to taste. Toss lightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 370mg
Find it online: https://bakingwithluna.com/egg-veggie-salad/