A colorful array of vegetables, blanched, dressed & topped with coarsely chopped eggs is a tasty salad that is served in Northern Italy. The vegetables are cooked separately in a microwave oven.
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.
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Serving Size: 1 Recipe (820g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 662 | ||
Calories from Fat: 287 (43%) | ||
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Amt Per Serving | % DV | |
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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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