Shelly's Super Salad recipe

All Recipes Salad Vegetable Salad Recipes

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
¼ cup melba toast, crumbled

Nutrition Info

349.7 calories
carbohydrate: 62.9 g
cholesterol: 186 mg
fat: 5.9 g
fiber: 9.9 g
protein: 13.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1416 mg
sugar: 23.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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