Recipe courtesy of Mary Randolph
Garden Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 81
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 53
- Sodium
- 281
Ingredients
2 eggs, hard-boiled
2 tablespoons cold water
2 tablespoons oil
Salt to taste
1 teaspoon powdered sugar
1 teaspoon mustard
2 teaspoons white vinegar
2 teaspoons tarragon vinegar
1 pound mixed greens (lettuce, chervil, watercress, etc.)
1 cup scallions, sliced on the diagonal
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.