This is an easy salad to prepare and you can vary the ingredients depending upon what is freshest at the market. The dressing is fat-free Italian, and is tossed with the cucumbers, tomatoes, mushrooms, red onion, and eggs, along with the chopped lettuce and spinach.
Original recipe makes 4 servings
Ingredients
1 head iceberg lettuce – rinsed, dried, and chopped
1 bunch fresh spinach – rinsed, dried and torn into bite-size pieces
2 tomatoes, chopped
1 red onion, diced
8 ounces fresh mushrooms, sliced
4 eggs
1 cucumber, cleaned and diced
2 cups fat free Italian-style dressing
1/4 cup melba toast, crumbled
-
PREP
20 mins
-
COOK
15 mins
-
READY IN
35 mins
Directions
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
- Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.
Nutrition
Calories: 350 kcal
Carbohydrates: 62.9 g
Cholesterol: 212 mg
Fat: 5.9 g
Fiber: 9.9 g
Protein: 13.6 g
Sodium: 1416 mg