Mixed Greens Salad with Eggs

By ohioeggs  ,

June 29, 2015

0.0 0

Serve this simple salad as a side or lunch or dinner entrée.

  • Cook: 10 mins
  • 10 mins

    10 mins

  • Yields: 4 servings


1 package (7 to 9 oz.) baby lettuce mix

4 Roma tomatoes, sliced

4 hard-boiled eggs, each cut into 4 wedges

1/2 cup part-skim shredded Mozzarella cheese


Divide lettuce evenly among 4 serving plates.

Top each with 1 sliced tomato and 4 egg wedges.

Sprinkle each with 2 tablespoons cheese.

Serve with reduced fat vinaigrette, if desired.

Additional Information

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

This recipe is an excellent source of protein and choline, and a good source Vitamin A, Vitamin D and calcium.

Photo and recipe provided by the American Egg Board

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