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Ingredients45 m servings 156 cals
Original recipe yields 4 servings (1 salad)
- Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
- Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.
Per Serving: 156 calories; 12.8 g fat; 5.6 g carbohydrates; 4.4 g protein; 51 mg cholesterol; 166 mg sodium. Full nutrition
ReviewsRead all reviews 2
A nice change of a salad for us. This was the first time I recall purchasing sprouts. I used broccoli sprouts rather than alfalfa sprouts as that is what they had at the Farmer's Market. I mi...