Egg Salad with White Beans - 14g Carbs, 3g Fiber
From Author: Dana Jacobi
Servings: 4
2 1/2 cups egg salad mixture
4 hard-cooked eggs
1 cup canned small white beans, rinsed and drained
3 Tbsp chopped Kalamata olives
2 Tbsp minced chives
1 tsp Dijon-style mustard
3 dashes hot pepper sauce, or to taste
1/2 tsp ground black pepper
8 Boston lettuce leaves
8 slices seedless cucumber, cut diagonally
1 large tomato, cut in 8 wedges
1 Tbsp fresh lemon juice
1/4 tsp salt
2 tsp extra-virgin olive oil
In a mixing bowl, coarsely chop the eggs. Add the beans. Spread the olives on a paper towel and blot well, then add them to the salad. Add the chives, mustard, hot sauce and 1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.
Arrange 2 lettuce leaves on each of 4 salad plates. Mound one-fourth of the egg salad in the center of each plate.
Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil. Add pepper to taste. Pour the dressing over the vegetables and toss to coat. Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad. Serve immediately.
Servings: 4
2 1/2 cups egg salad mixture
Nutrition per Serving:
167 Calories, 7g Fat, 2g Saturated Fat, 10g Protein, 266mg Sodium,
14g Carbs, 3g Dietary Fiber
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