Field Greens with Eggs and Enoki Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Hard-cooked eggs are a welcome addition to this refreshing Asian-inspired salad. If your grocer doesn't have enoki mushrooms, substitute sliced button mushrooms. Ingredients:
2 tablespoons minced fresh cilantro |
1 tablespoon low-sodium soy sauce |
1 teaspoon sugar |
4 teaspoons rice vinegar |
1/2 teaspoon vegetable oil |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
6 cups gourmet salad greens |
2 cups enoki mushrooms, roots trimmed (about 3 ounces) |
2 tablespoons thinly sliced green onions |
1 medium tomato, cut into 8 wedges (about 1/2 pound) |
2 hard-cooked large eggs, thinly sliced |
Directions:
1. Combine the first 7 ingredients, stirring with a whisk.
2. Combine salad greens, mushrooms, green onions, and tomato. Pour dressing over salad, tossing gently to coat. Top with egg slices.
|
|