Tag: hard boiled egg

Cobb Salad

Cobb Salad

by Pam on April 23, 2014

I just found my new favorite salad. This may not be a traditional Cobb Salad because  I used turkey breast instead of chicken and feta cheese instead of blue cheese, but that’s what I had on hand, so that’s what I used. It was hearty and filling without making me feel stuffed. I used Fran’s Vinaigrette and it topped this salad perfectly!

Place the romaine lettuce and mixed greens in the bottom of a salad bowl. Arrange the onion, turkey, tomato, feta cheese, carrots, bacon, hard boiled egg, and avocado in rows across the lettuce. Serve immediately with Fran’s Vinaigrette or dressing of your choice on the side. Enjoy.



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Cobb Salad




Yield: 1

Total Time: 10 min.



Ingredients:

1 cup of romaine lettuce
1 cup of mixed greens
2 slices of turkey breast, diced
1 slice of bacon, cooked & crumbled
1/4 avocado, diced
5 grape tomatoes, sliced
1 tbsp feta cheese
2 tbsp carrots, shredded
1 hard boiled egg, sliced
1 tbsp red onion, sliced
Fran’s vinaigrette (or dressing of your choice)

Directions:

Place the romaine lettuce and mixed greens in the bottom of a salad bowl. Arrange the onion, turkey, tomato, feta cheese, carrots, bacon, hard boiled egg, and avocado in rows across the lettuce. Serve immediately with Fran’s Vinaigrette or dressing of your choice on the side. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Egg Tomato and Scallion Sandwich

Sliced hard boiled eggs, juicy ripe tomatoes, chopped scallions with a touch of mayonnaise, salt and pepper – enjoy this for breakfast or lunch.

With Spring in the air, I thought I’d share this sandwich from the archives which I often make for my older daughter, Karina. It’s inexpensive, easy to make and she loves it!

Before I left my previous job in Manhattan, there was a small cafe that served this simple egg sandwich that I was hooked on. It’s so simple but the flavors just work with the tomatoes and scallions. Now that I work at home, I make it quite often for myself and my daughter as she often requests it.

Easy Tip: Keep hard boiled eggs in your refrigerator for a quick breakfast on the go, to add to sandwiches or even salads. It only takes a few minutes to boil a few eggs, here’s a foolproof way to make perfect hard boiled eggs every time[1].

Egg Tomato and Scallion Sandwich
gordon-ramsay-recipe.com
Servings:Serving Size: 1 sandwich • Old Points: 4 pts • Points+: 6 pts
Calories: 213 • Fat: 9.5 g • Protein: 13.5 g • Carb: 21 g • Fiber: 5.5 g • Sugar: 5 g
Sodium: 363 mg (without salt)

Ingredients:

  • 100 calorie sandwich roll (deli thin flats, potato rolls, etc)
  • 1 tbsp chopped scallions
  • 1 large hard boiled egg, sliced
  • 1 tbsp light mayonnaise
  • 1 thick slice ripe tomato
  • salt and fresh cracked pepper to taste

Directions:

Assemble the sandwich by placing the egg on the bread, then the tomato, then scallion. Top with salt and pepper and spread mayonnaise on the top of the bread.

References

  1. ^ perfect hard boiled eggs every time (www.gordon-ramsay-recipe.com)

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Asparagus Egg and Bacon Salad with Dijon Vinaigrette

I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!

I’ve been dying for this salad all week. Asparagus and eggs are a match made in heaven, but not just for breakfast, it’s great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It’s perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It’s also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets.

Asparagus Egg and Bacon Salad
gordon-ramsay-recipe.com
Servings: 1  Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)

Ingredients:

  • 1 large hard boiled egg, peeled and sliced
  • 1 2/3 cups chopped asparagus
  • 2 slices cooked and crumbled center cut bacon
  • 1/2 tsp Dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

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