Ingredients
Scale
- 2 large hard-boiled eggs, sliced
- 2 cups romaine lettuce, chopped
- 1 cup grated carrot
- 1 cup fresh mushrooms, sliced
- 1 tbsp olive oil
- 1 tsp dried oregano or mixed herbs
- Salt and freshly cracked black pepper to taste
Instructions
- Boil the eggs for 9-10 minutes until fully cooked. Cool in cold water, peel, and slice.
- In a mixing bowl, combine chopped romaine lettuce, grated carrot, sliced mushrooms, and boiled egg slices.
- Drizzle olive oil over the salad and sprinkle with dried oregano, salt, and pepper. Toss lightly before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg