MIMOSA SALAD
2 Tbsp. red wine vinegar
1 tsp. salt
2 tsp. extra virgin olive oil
1 long European-style cucumber, peeled and thinly sliced
1 egg
1/4 bunch watercress, broken into sprigs
1 head Boston lettuce, rinsed and dried
1/2 cup frozen baby green peas, defrosted
1/4 cup snipped fresh dill (optional)
In a small bowl, mix together vinegar, salt and oil. Add cucumber and toss to coat all sides. Cover and refrigerate while preparing the other vegetables.
Cook the egg until it is hard-boiled. Place under running cold water until egg has cooled down to warm. Set aside.
From the watercress, pluck about 2 dozen tender sprigs off the larger stems. Tear lettuce into bite-size pieces into a large mixing bowl. Add watercress and toss to mix.
Shell the egg and cut in half lengthwise. Place the yolk in a small bowl.
In a separate bowl, chop the white into small dice. Using a small fork, break the yolk up until it is fluffy and powdery.
Drain the cucumbers, reserving the dressing for later.
Divide the leafy green mixture among 4 salad plates. Scatter a quarter of the cucumber slices over the top of each. Sprinkle one-quarter of the peas over each salad. Drizzle or spoon the dressing over the salads. Sprinkle egg whites and egg yolks over the tops of salads. If using, sprinkle dill on top. Serve immediately.
Makes 4 servings
Per serving: 66 calories, 4 g. total fat (less than 1 g. saturated fat), 5 g. carbohydrate, 4 g. protein, 2 g. dietary fiber, 619 mg. sodium
Source: Dana Jacobi for the American Institute
2 Tbsp. red wine vinegar
1 tsp. salt
2 tsp. extra virgin olive oil
1 long European-style cucumber, peeled and thinly sliced
1 egg
1/4 bunch watercress, broken into sprigs
1 head Boston lettuce, rinsed and dried
1/2 cup frozen baby green peas, defrosted
1/4 cup snipped fresh dill (optional)
In a small bowl, mix together vinegar, salt and oil. Add cucumber and toss to coat all sides. Cover and refrigerate while preparing the other vegetables.
Cook the egg until it is hard-boiled. Place under running cold water until egg has cooled down to warm. Set aside.
From the watercress, pluck about 2 dozen tender sprigs off the larger stems. Tear lettuce into bite-size pieces into a large mixing bowl. Add watercress and toss to mix.
Shell the egg and cut in half lengthwise. Place the yolk in a small bowl.
In a separate bowl, chop the white into small dice. Using a small fork, break the yolk up until it is fluffy and powdery.
Drain the cucumbers, reserving the dressing for later.
Divide the leafy green mixture among 4 salad plates. Scatter a quarter of the cucumber slices over the top of each. Sprinkle one-quarter of the peas over each salad. Drizzle or spoon the dressing over the salads. Sprinkle egg whites and egg yolks over the tops of salads. If using, sprinkle dill on top. Serve immediately.
Makes 4 servings
Per serving: 66 calories, 4 g. total fat (less than 1 g. saturated fat), 5 g. carbohydrate, 4 g. protein, 2 g. dietary fiber, 619 mg. sodium
Source: Dana Jacobi for the American Institute
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