spoon

Thursday, September 2, 2010

Mediterranean Egg Salad

Mediterranean Egg Salad

1 bag (10 - 12 ounces) mixed salad greens
1 cup pitted Kalamata olives, about 6 ounces
1 cup grape tomatoes
½ cup crumbled or chopped feta cheese
4 hard-cooked eggs, cut into 6 wedges each
8 tablespoons Greek or olive oil and vinegar salad dressing

Directions:
Combine greens, olives, tomatoes, and cheese. Divide evenly onto four salad plates. Top with 6 egg wedges. Drizzle with salad dressing.
Makes 4 servings


To hard-cook eggs: Place eggs in single layer in saucepan. Add water to cover by one inch. Cover and quickly bring just to boiling. Turn off heat; remove pan from burner, if necessary. Let eggs stand, covered, in the hot water about 15 minutes for large eggs. 12 minutes for medium eggs. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel eggs, starting at large end. Hold egg under cold running water or dip in bowl of ice water to help ease off shell.

This is the video from the segment on KSDK’s Show Me St. Louis.

http://www.ksdk.com/news/local/story.aspx?storyid=164070

No comments:

Post a Comment