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

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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

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

  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.
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