Sliced Egg and Herb Salad
(0 votes)
(0 votes)
216
calories
Calories
easy
Difficulty
20 min.
Preparation
Nutritions
| Fat | 18.08 g | |
| Saturated Fat Acids | 2.88 g | |
| Protein | 7.37 g | |
| Roughage | 1.63 g | |
| Sugar added | 0 g | |
| Calorie | 216 |
more nutritions
1 serving contains
| Calories | 216 |
| Protein/g | 7.37 |
| Fat/g | 18.08 |
| Saturated fatty acids/g | 2.88 |
| Carbohydrates/g | 5.37 |
| Added sugar/g | 0 |
| Roughage/g | 1.63 |
| Cholesterol/mg | 175 |
| Vitamin A/mg | 500.43 |
| Vitamin D/μg | 2 |
| Vitamin E/mg | 5.01 |
| Vitamin B₁/mg | 0.06 |
| Vitamin B₂/mg | 0.3 |
| Niacin/mg | 0.52 |
| Vitamin B₆/mg | 0.04 |
| Folate/μg | 52.01 |
| Pantothenic acid/mg | 0.08 |
| Biotin/μg | 0.96 |
| Vitamin B₁₂/μg | 1.25 |
| Vitamin C/mg | 20.49 |
| Potassium/mg | 61.66 |
| Calcium/mg | 43.3 |
| Magnesium/mg | 5.16 |
| Iron/mg | 2.78 |
| Iodine/μg | 60.55 |
| Zinc/mg | 0.09 |
Recipe author: EAT SMARTER
Ingredients
for 4 servings- 4
- 2 tablespoons
- 4 tablespoons
- 7 ounces
- 1 handful
- 1
Red onion (thinly sliced)
- To garnish
Preparation steps
Step 1/4
Boil the eggs for 10 minutes, them immediately cover with cold water. Set aside.
Step 2/4
Whisk the vinegar and oil until thickened. Season to taste with salt and pepper.
Step 3/4
Peel the eggs and cut into quarters.
Step 4/4
Toss the vegetables and eggs gently in the dressing and divide between serving bowls. Garnish with parsley and thyme.
Add comment
EAT SMARTER Newsletter
It's Free!
Sign up for our EAT SMARTER NEWSLETTER
Stay up to date with the EAT SMARTER! Newsletter! We will send you daily inspiration to cook and enjoy. Sign up here for free!
