Eggstra Easy Taco Salad
Here's a terrific and tasty way to serve economical, hard-boiled eggs, a good source of protein, riboflavin and an excellent source of choline.
Recipe Ingredients:
4 hard-boiled eggs
4 cups torn salad greens
1/4 cup chopped onion
4 teaspoons taco seasoning mix
4 slices bacon, crisp-cooked, drained, and crumbled
2 medium tomatoes, chopped
1/4 cup sliced pitted ripe olives, optional
1/2 cup bottled reduced-fat Italian salad dressing
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 to 1 cup (1 to 2 ounces) tortilla or corn chips
Parsley sprigs (optional)
Cooking Directions:
- Wedge one of the hard-boiled eggs and reserve 4 wedges for garnish. Chop remaining eggs.
- On 4 individual salad plates or in 8x8x2-inch baking dish or 1 1/2-quart serving dish, layer salad greens, onion, chopped eggs, seasoning, bacon, tomatoes, and olives, if desired. Cover and chill several hours or overnight.
- To serve, top with dressing and cheese. Garnish with tortilla chips, reserved egg wedges, and parsley, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 recipe using 1.5 ounces tortilla chips without olives and parsley): Calories 329, Protein 19 g Carbohydrates 16 g, Total Fat 20 g, Cholesterol 238 mg, Sodium 862 Mg.
Recipe and photograph provided courtesy of the American Egg Board.