Field Greens with Eggs and Enoki Mushrooms Recipe Print Page

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Photo by: Randy Mayor; Fonda Shaia

Field Greens with Eggs and Enoki Mushrooms

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.

Cooking Light APRIL 2004

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

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.

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

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Field Greens with Eggs and Enoki Mushrooms recipe