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Sliced Egg and Herb Salad

Name: Sliced Egg and Herb Salad
Total time: 20 min
Yield: 4
Ingredients: 4 eggs; 2 tablespoons white wine vinegar; 4 tablespoons olive oil; salt; peppers; 7 ounces Lettuce leaves; 1 handful Bean sprout; 1 Red onion thinly sliced; parsley; Thyme sprigs

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Calories:	216 kcal
Difficulty:	easy
Preparation:	20 min
Ready in:	20 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	216 kcal	(11%)
Protein	7 g	(14%)
Fat	18 g	(23%)
Carbohydrates	5 g	(2%)
Added Sugar	0 g	(0%)
Roughage	2 g	(7%)
Vitamin A	500.43 µg	(63%)
Vitamin D	2 µg	(40%)
Vitamin E	5.01 mg	(42%)
Vitamin B1	0.06 mg	(5%)
Vitamin B2	0.3 mg	(21%)
Niacin	0.52 mg	(3%)
Vitamin B6	0.04 mg	(3%)
Folate	52.01 µg	(26%)
Pantothenic Acid	0.08 mg	(1%)
Biotin	0.96 µg	(2%)
Vitamin B12	1.25 µg	(50%)
Vitamin C	20.49 mg	(26%)
Potassium	61.66 mg	(3%)
Calcium	43.3 mg	(5%)
Magnesium	5.16 mg	(1%)
Iron	2.78 mg	(20%)
Iodine	60.55 µg	(40%)
Zinc	0.09 mg	(1%)
Saturates	3 g
Uric Acid	0 g
Cholesterol	175 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

4	eggs
2 tablespoons	white wine vinegar
4 tablespoons	olive oil
	salt
	peppers
7 ounces	Lettuce leaves
1 handful	Bean sprout
1	Red onions thinly sliced

To garnish

	parsley
	Thyme sprig

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Directions

1 Boil the eggs for 10 minutes, them immediately cover with cold water. Set aside.

2 Whisk the vinegar and oil until thickened. Season to taste with salt and pepper.

3 Peel the eggs and cut into quarters.

4 Toss the vegetables and eggs gently in the dressing and divide between serving bowls. Garnish with parsley and thyme.

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