Field Greens with Eggs and Enoki Mushrooms

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 41%
  • Fat: 3.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.5g
  • Carbohydrate: 7.3g
  • Fiber: 2.9g
  • Cholesterol: 106mg
  • Iron: 1.8mg
  • Sodium: 336mg
  • Calcium: 61mg


  • 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


  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.
My Notes

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

Add Note

Field Greens with Eggs and Enoki Mushrooms Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy