Salads

Salad with Egg and Walnuts

Salad with Egg and Walnuts

Ingredients for Salad with Egg and Walnuts

  1. Iceberg Salad 50 grams
  2. Tomatoes 100 grams
  3. Egg 1 piece
  4. Dried cranberries 2 tablespoons
  5. Olive oil 1 teaspoon
  6. Honey 1 teaspoon
  7. Wine vinegar 0.5 teaspoon
  8. Dried herbs 1 teaspoon
  9. Walnuts 2 pieces
  10. Salt to taste
  11. Ground pepper to taste
  • Main Ingredients Tomato, Salad, Eggs, Nuts
  • Serving 1 serving

Inventory:

Kitchen knife, salad bowl, pan, cutting board, bowl, tablespoon.

Cooking:

Step 1: prepare the ingredients.


First, cook a hard-boiled egg and let it cool under cold running water.
Disassemble the salad into leaves and rinse, then dry.
Soak dried cranberries in boiling water, then drain the excess water, discarding the berries in a colander.
Wash and dry the tomatoes.
Peel and chop walnuts with a knife.

Step 2: mix the salad.


Tear lettuce leaves on the bottom of the salad bowl, then add coarsely chopped pieces of tomato, crushed nuts, dried cranberries and boiled chicken egg, cut into six parts.

Step 3: season the salad.


Mix olive oil with herbs, salt and pepper, add honey, wine vinegar and beat well until smooth.
Pour the resulting dressing into the salad and serve the dish to the table.

Step 4: serve salad with egg and walnuts.


Serve the egg and walnut salad immediately after preparation. You can either as an independent dish, for breakfast, for example, or as a snack, or as a side dish for chicken or meat dishes.
Enjoy your meal!