Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

The simplicity and freshness of this salad are addictive. Serve as a starter or side. For a beautiful presentation, arrange the salad elements in separate piles. Toss everything together just before eating.

Nina Simmonds
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup cellophane noodles, 1/3 cup cucumber, 1/3 cup carrot, 1 tablespoon peanuts, 2 teaspoons cilantro, 2 teaspoons basil, 3 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 5 ingredients, stirring with a whisk.

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  • To prepare salad, cook cellophane noodles according to package directions. Drain and rinse with cold water; drain. Set aside.

  • Combine water, salt, and eggs, stirring with a whisk. Heat 1/2 teaspoon oil in a small nonstick skillet coated with cooking spray over medium-high heat. Pour half of egg mixture into pan; quickly tilt pan in all directions so egg mixture covers pan with a thin film. Cook 1 minute or until done. Place cooked egg on a cutting board. Repeat procedure with remaining egg mixture and oil. Cut egg rounds in half, and cut into thin strips.

  • Arrange 1/2 cup cellophane noodles, 1/3 cup cucumber, 1/3 cup carrot, 1 tablespoon peanuts, 2 teaspoons cilantro, and 2 teaspoons basil in separate piles on each of 6 plates. Serve each salad with about 3 tablespoons dressing.

Nutrition Facts

253 calories; calories from fat 22%; fat 6.2g; saturated fat 1g; mono fat 2.4g; poly fat 1.2g; protein 4.9g; carbohydrates 46.1g; fiber 2.3g; cholesterol 71mg; iron 0.8mg; sodium 507mg; calcium 37mg.
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