Egg and vegetable salad

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 264.8
  • Total Fat: 8.2 g
  • Cholesterol: 350.0 mg
  • Sodium: 131.5 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 16.2 g

View full nutritional breakdown of Egg and vegetable salad calories by ingredient



Number of Servings: 1

Ingredients

    2 or more boiled eggs
    1/2 sweet bell pepper
    1/8 c. or more purple onion
    salt to taste
    mini cumber 1-2
    3-4 grape tomatoes
    sun dried tomatoes (optional)
    rosemary or parsley (optional)

Tips

Add dressing or seasoning as desired


Directions

Boil eggs, fold in vegetables

Serving Size: makes 1 or more depending on # of eggs used

Number of Servings: 1

Recipe submitted by SparkPeople user TENIEL3.