Egg White, Dill and Spinach Salad over Fresh green salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 165.5
  • Total Fat: 10.3 g
  • Cholesterol: 10.1 mg
  • Sodium: 674.4 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Egg White, Dill and Spinach Salad over Fresh green salad calories by ingredient


Introduction

A light refreshing salad without the added calories and fat from an original egg salad. A light refreshing salad without the added calories and fat from an original egg salad.
Number of Servings: 4

Ingredients

    For the Salad:
    8 large hard boiled egg - peeled and yolk removed.
    3 tbsp- Dill, chopped
    8 tbsp- kraft light mayonnaise
    1 cup - chopped spinach
    1 tbsp- ground black pepper
    1 dash- salt

    For the Fresh Green Salad:
    4 cups-Baby Arugula
    8 pieces- spanish olives
    1 cup - sliced mushrooms.
    2 tbsp- light done italian dressing

Directions

- In a saucepan with cold water, place raw egg and
cook egg until water boil. Let stand for 10 minutes.
- Remove hard boiled egg and place in ice water bath for 10 minutes or until cools down.
- Remove shell and cut the egg in half. Remove egg yolk and discard. Rinse egg whites with cold water and drain.
- Chop egg white into diced pieces. Add chopped spinach, light mayonnaise, dill, salt and pepper.

For the Fresh Green Salad:
- Mix light italian dressing with sliced mushrooms.
- cut spanish olives into two.
- Serve along with baby arugula

Serving Size: 2 egg white per serving

Number of Servings: 4

Recipe submitted by SparkPeople user LESPI66.