Colorful Bean, Egg & Mushroom Salad
Green beans and red pepper strips give this egg and mushroom salad its festive color, while ranch dressing and mayo add a dose of creaminess and flavor.
Make This Recipe
Ingredients
1/4 lb. French green beans, trimmed, cut in half and blanched
1 red pepper, cut into thin strips
5 fresh mushrooms, sliced
1/4 cup chopped fresh chives
2 Eggland's Best Hard-Cooked Peeled eggs, quartered
1/4 cup KRAFT Classic Ranch Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1/4 tsp. pepper
Preparation
- COMBINE first 4 ingredients in medium bowl.
- SPOON onto serving platter. Top with eggs.
- MIX dressing and mayo; drizzle over salad. Sprinkle with pepper.
How to Blanch Green Beans: To blanch fresh green beans, add the beans to large pan of boiling water. Cook, uncovered, 2 min. Drain beans, then immediately plunge into bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Serving Suggestion: Serve garnished with sprigs of fresh thyme.
Nutrition Bonus: This colorful vegetable salad is both high in vitamin C and a good source of vitamin A, thanks to the red peppers. Eating right never tasted so good!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 110 |
| Fat | 9g |
| Saturated Fat | 1.5g |
| Cholesterol | 65mg |
| Sodium | 150mg |
| Carbohydrates | 4g |
| Dietary Fiber | 1g |
| Protein | 3g |