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Field Greens with Eggs and Enoki Mushrooms

Randy Mayor; Fonda Shaia
Yield 4 servings (serving size: about 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

  1. Combine the first 7 ingredients, stirring with a whisk.

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