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Crispy Vegetables and Egg Spring Salad
PLATTERSHARE23Ingredients
30Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 boiled eggs
- 1 onion (– diced)
- 2 tomatoes (firm, – diced)
- 1/4 cup corn kernels
- 1 beetroot (– peeled and diced)
- 1 carrot (– peeled and diced)
- 1 cucumber (– peeled and diced)
- 1 green bell pepper (– diced)
- 1/4 cup pineapple chunks (– diced)
- iceberg lettuce (– torn roughly, as required)
- 2 Tbsp. coriander leaves (– chopped)
- 2 Tbsp. mint leaves
- 2 Tbsp. parsley (– chopped, optional)
- juice (of 2 Lemons)
- 1 1/2 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. caesar dressing (optional)
- 3 Tbsp. apple cider vinegar
- 2 tsp. mustard sauce
- 2 tsp. honey
- 2 Tbsp. olive oil
- 2 garlic cloves (– chopped finely, optional)
- 1/2 tsp. salt
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium1500mg63% |
| Potassium750mg21% |
| Protein12g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber4g16% |
| Sugars18g |
| Vitamin A80% |
| Vitamin C120% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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