Low Calorie Lunch

Summer Salad

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Summer Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

This fresh summer salad is packed with vitamins from the arugula and radishes, while the mung bean sprouts are a good source of protein and niacin.

If you'd like a bit more protein in this salad, substitute the eggs for grilled chicken breast.

Ingredients

for
4
For Croutons
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried parsley (crushed)
5 slices white Bread (crusts trimmed and cubed)
For Dressing
3 tablespoons sunflower oil
2 tablespoons Cider vinegar
salt
freshly ground Black pepper
For Salad
1 bunch Arugula
5 cups mixed salad (baby spinach, curly endive, dandelion, frisee, sorrel, etc. )
¼ cup Chervil
4 scallions (washed and cut diagonally)
1 bunch Radish (washed and sliced)
½ cup Mung bean sprouts (rinsed)
12 freshly picked Daisy (gently washed)
4 hard-boiled eggs (peeled and sliced)
How healthy are the main ingredients?
RadishArugulaolive oilparsleysaltegg

Preparation steps

1.
For Croutons:
2.
Preheat oven to 300º F. Combine olive oil, garlic powder and parsley; mix until garlic is dissolved. In a large bowl, toss bread and oil mixture together to evenly coat. Spread coated bread cubes on a baking sheet in a single layer. Bake for 25 to 30 minutes turning once or twice, or until crispy and golden brown.
3.
For Dressing:
4.
In a small bowl, combine oil, vinegar, salt and pepper; mix well. Set aside.
5.
For Salad:
6.
Wash and dry arugula, salad greens and chervil. Arrange greens, spring onions, sliced radishes, bean sprouts, and daisies on 4 individual plates. Drizzle with dressing and garnish with sliced eggs and croutons. Serve.