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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an easy salad to prepare and you can vary the ingredients depending upon what is freshest at the market. The dressing is fat-free Italian, and is tossed with the cucumbers, tomatoes, mushrooms, red onion, and eggs, along with the chopped lettuce and spinach. Ingredients:
1 head iceberg lettuce - rinsed, dried, and chopped |
1 bunch fresh spinach - rinsed, dried and torn into bite-size pieces |
2 tomatoes, chopped |
1 red onion, diced |
8 ounces fresh mushrooms, sliced |
4 eggs |
1 cucumber, cleaned and diced |
2 cups fat free italian-style dressing |
1/4 cup melba toast, crumbled |
Directions:
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
3. Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.
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