Field Greens with Eggs and Enoki Mushrooms

Field Greens with Eggs and Enoki Mushrooms Recipe
Randy Mayor; Fonda Shaia
Hard-cooked eggs are a welcome addition to this refreshing Asian-inspired salad. If your grocer doesn't have enoki mushrooms, substitute sliced button mushrooms.

Yield:

4 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 79
Caloriesfromfat 41 %
Fat 3.6 g
Satfat 1 g
Monofat 1.2 g
Polyfat 0.9 g
Protein 5.5 g
Carbohydrate 7.3 g
Fiber 2.9 g
Cholesterol 106 mg
Iron 1.8 mg
Sodium 336 mg
Calcium 61 mg

Ingredients

2 tablespoons minced fresh cilantro
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
4 teaspoons rice vinegar
1/2 teaspoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
6 cups gourmet salad greens
2 cups enoki mushrooms, roots trimmed (about 3 ounces)
2 tablespoons thinly sliced green onions
1 medium tomato, cut into 8 wedges (about 1/2 pound)
2 hard-cooked large eggs, thinly sliced

Preparation

Combine the first 7 ingredients, stirring with a whisk.

Combine salad greens, mushrooms, green onions, and tomato. Pour dressing over salad, tossing gently to coat. Top with egg slices.

Note:

Jean Kressy,

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note