Recipe courtesy of Mary Randolph
Garden Salad
Getting reviews...
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 81
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 53 mg
- Sodium
- 281 mg
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 81
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 53 mg
- Sodium
- 281 mg
Ingredients
Directions
- Slice eggs in half crosswise. Separate the whites from the yolks. Slice the egg whites into ringlets and set aside.
- In a bowl, whisk together the yolks and cold water until the yolks are dissolved. Whisk in the oil, salt, sugar, and mustard until combined well. Add the vinegars.
- Toss the greens with the dressing. Transfer to a serving bowl. Place scallions around the outside and top with the egg white ringlets.
Looking for Something Else?
Related Pages
- Almost-Famous Garden Salad Recipe
- Sweet and Crunchy Garden Salad Recipe
- Olive Garden-Style House Salad Recipe
- Summer Garden Salad Recipe
- Sichuan-Style Crispy Shrimp with Garden Salad...
- Florida Citrus Garden Salad Recipe
- Garden Salad with Smoked Almond Dressing Recipe
- Garden Salad with Orange-Dijon Vinaigrette Recipe
- Crunchy Garden Salad Recipe