Place the eggs in a small saucepan & cover with cold water. Place the saucepan over medium-high heat
& bring to a boil. Reduce the heat to low & gently simmer for 12 minutes.
Drain the water from the eggs & fill the pan with cold water.
When eggs are cool to the touch, peel the eggs & cut
them in half lengthwise. Remove the yolks from 4 of the eggs & discard.
Coarsely chop the 6 egg whites & 2 yolks. Set aside.
Place the beans, carrots & broccoli in 3 separate bowls.
Cook each vegetable in a microwave oven on HIGH for 2 minutes.
Place the cooked beans, carrots & broccoli in a medium mixing bowl. Toss with 1 tablespoon of the dressing.
Place the lettuce leaves on two serving plates & arrange the vegetables in the center.
Sprinkle the coarsely chopped eggs on top of the vegetables. Then add the arugula on top & drizzle a
second tablespoon of the dressing over the salad. Serve with whole wheat bread or toast.
You can serve the vegetables raw instead of cooked. -
You can use any type of lettuce.
You can cook the eggs in advance & keep them several days in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (820g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 287 (43%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 1269mg||390 %|
|Sodium 761.9mg||26 %|
|Potassium 1772.2mg||47 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 35.1g|
|Protein 49.7g||71 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 662
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