Salad With Egg Nuts And Veggies Recipes

SALAD WITH EGG, NUTS, AND VEGGIES

This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing for a delicious main course.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 11

Salad with Egg, Nuts, and Veggies image

Steps:

Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.
In the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.
In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.
Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.

Ingredients

1 large egg
Coarse salt and ground pepper
2 ounces green beans, trimmed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon grainy mustard
1/4 avocado
1 ounce baby spinach (3/4 cup)
2 ounces frisee (2 1/2 cups)
1/4 cup grape tomatoes
2 tablespoons pecans

ROOT VEGETABLE SALAD WITH FRIED EGGS

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Root Vegetable Salad with Fried Eggs image

Steps:

Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.

Nutrition Facts : Calories 407 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 233 milligrams, Sodium 715 milligrams, Carbohydrate 24 grams, Fiber 6 grams, Protein 15 grams

Ingredients

4 carrots, diced
4 parsnips, diced
1 small red onion, thinly sliced
1 clove garlic, finely chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
6 slices bacon, diced
2 tablespoons rice vinegar
1 5-ounce package baby arugula or mixed greens (about 8 cups)
1/2 cup fresh parsley leaves
1/4 cup grated parmesan cheese, plus more for topping
4 large eggs

VEGETABLE & NUT SALAD

Here's what the well-dressed salad is wearing these days: red peppers, sweet corn and slivers of nicely toasted almond.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 7

Vegetable & Nut Salad image

Steps:

Combine ingredients.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

Ingredients

1 pkg. (10 oz.) torn salad greens
1 red pepper, chopped
1 cup frozen corn, thawed
1 cup shredded cabbage
1/2 cup sliced cucumbers, halved
1/2 cup slivered almonds, toasted
1/4 cup KRAFT Lite Asian Toasted Sesame Dressing

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

Ingredients

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

GARDEN VEGETABLE EGG SALAD

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.

Provided by Parsley

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Garden Vegetable Egg Salad image

Steps:

Peel hardboiled eggs and chop them. Place in a large bowl.
Add the remaining ingredients (start low with the mayonnaise) and mix well.
Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!

Nutrition Facts : Calories 324.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 381.5, Sodium 1977.7, Carbohydrate 11.5, Fiber 4.8, Sugar 3.5, Protein 18.6

Ingredients

12 large eggs, hardboiled and cooled
4 scallions, chopped, white and light green parts
1/3 cup coarsely shredded carrot
1/3 cup coarsley chopped red radish
1/2 cup finely chopped celery
2/3-1 cup light mayonnaise or 2/3-1 cup salad dressing
1 tablespoon mustard
1 tablespoon low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill weed

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Salad With Egg Nuts And Veggies Recipes

SALAD WITH EGG, NUTS, AND VEGGIES

This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing for a delicious main course.

ROOT VEGETABLE SALAD WITH FRIED EGGS

VEGETABLE & NUT SALAD

Here's what the well-dressed salad is wearing these days: red peppers, sweet corn and slivers of nicely toasted almond.

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.

GARDEN VEGETABLE EGG SALAD

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.

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