Fresh Vegetable Salad Roll Wrapped In Egg Lace Crepe Recipes

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FRESH VEGETABLE EGG SALAD

What a great way to put some vegetables in your egg salad? I never would have thought of this, but this has great flavor and crunch too. Recipe courtesy of Pillsbury Sensational Salads.

Provided by AmyZoe

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Fresh Vegetable Egg Salad image

Steps:

  • In medium bowl, combine all ingredients except pocket breads and lettuce.
  • Cover and refrigerate at least 1 hour to blend flavors.
  • To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture.

Nutrition Facts : Calories 233.8, Fat 11.9, SaturatedFat 2.6, Cholesterol 193, Sodium 500.8, Carbohydrate 21.4, Fiber 1.6, Sugar 2.9, Protein 9.7

4 eggs, hard-cooked and chopped
1/2 cup celery, thinly sliced
1/2 cup carrot, shredded
1/2 cup zucchini, sliced
2 tablespoons green onions, sliced
1/3 cup reduced-calorie mayonnaise or 1/3 cup salad dressing
1 tablespoon fresh dill weed or 1 teaspoon dried dill weed
1 teaspoon Dijon mustard
1/8 teaspoon salt
2 pita pocket bread, halved (6 inch)
lettuce leaf

FRESH VEGETABLE SALAD

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

Provided by Gabby

Categories     Salad     Vegetable Salad Recipes

Time 28m

Yield 12

Number Of Ingredients 15



Fresh Vegetable Salad image

Steps:

  • Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
  • Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 15.1 g, Fat 5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 18.2 mg, Sugar 2.7 g

6 cups water
2 cups tri-color rotini pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
2 tomatoes, chopped
½ sweet onion (such as Vidalia®), chopped
1 cucumber, peeled and diced
2 carrots, cut into bite-size pieces
½ cup diced celery
3 cloves garlic, chopped
2 green onions, chopped
2 tablespoons chopped fresh parsley, or to taste
1 ½ teaspoons chopped fresh cilantro
1 pinch fresh cracked black pepper, or to taste

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