Egg and Lettuce Salad

A simple, light, and filling egg salad without the heavy mayonnaise.

Serves: 6

Ingredients

Lettuce leaves

Paprika: a dash

Cabbage: shredded: 4 cups

Salt: 1 ½ tsp

Onions: medium: 6: sliced

Vinegar: 2 tbsp

Eggs: hard-boiled: 12: halved

Extra-virgin olive oil: 4 tbsp

Pepper: ¼ tsp

Worcestershire sauce: 1 tsp

Method

• Arrange lettuce leaves neatly in a bowl.
• Add layers of egg halves, onion slices and cabbage.
• In a separate bowl, combine paprika, pepper, salt, Worcestershire sauce and olive oil.
• Mix all the ingredients well to form a textured liquid.
• Pour this over the layered eggs and leaves in salad bowl.
• Serve cold.

Additional Recipe Information:

• Nutritional information per serving: 729 mg sodium, 263 calories, 13.9 g carbohydrate, 17.9 g total fat, 12.9 g protein, 3.1 g fiber, and 372 mg cholesterol