Today I will share a very simple Egg and Lettuce Salad recipe that takes less than 15 minutes to prepare. Egg Lettuce Salads is one of the easiest salads to make, whenever you have some extra eggs in your fridge (like around Easter or Christmas).

Ingredients:

4 eggs

50 gms of lettuce leaves

1 tomato seeded and chopped

1 onion cut into cubes (green onion is awesome)

3 tablespoon of vinegar

2 tablespoon mayonnaise

1/4 teaspoon of crushed black peppercorn

1/2 teaspoon mustard powder

1/4 teaspoon white pepper powder (optional)

1 tablespoon olive oil

Salt to taste

Recipe (Serves 2):

Boil eggs in water for 8-10 minutes. While the egg’s boiling, wash the lettuce leaves in running water and keep the leaves in a bowl of ice-cold water. After about 5 minutes, cut the lettuce leaves and keep them aside. Chop the onion into cubes. Remove tomato seeds and chop it into small pieces.

Now after the eggs have boiled, cool them, peel off the shell and place in cold water for about 2 minutes. Cut the eggs into pieces (do not make it too small) and gently mix the eggs with the lettuce leaves, onion and tomato. Make a dressing by mixing salt, crushed black peppercorns, white pepper powder, vinegar, mustard powder and olive oil.

You can now enjoy your salad with your partner!

Check out some easy salad recipes here

An easy salad with lots of sautéed mushrooms, tomato, cucumber and lettuce, tosses in a garlic flavored dressing.

Ingredients:

7 ounces or 200 grams button mushrooms; sliced,

1 large tomato; deseeded and diced,

1 large cucumber; peeled and diced,

A small bunch of Romaine Lettuce leaves (or use any other variety of lettuce); torn with hands,

1 tbsp Olive oil,

Salt and Pepper to taste (optional).

For the dressing -

1 tbsp Extra Virgin Olive oil,

1 tbsp Balsamic vinegar,

2 garlic cloves; crushed,

1/2 tsp Dijon mustard,

1 tsp oregano,

1 tsp honey.

Method:

Heat oil in a pan and add sliced mushrooms to it. Sauté until they are nice brown in color (not burnt) and all the juices have dried. Remove from flame and let them cool. You can also use them when they are warm, if you like. I prefer to cool them, so that my lettuce does not wilt.

While the mushrooms cool down, combine the ingredients of the dressing (except cheese). In a salad bowl, arrange lettuce, diced tomato and cucumber, mushrooms and pour the dressing over them. Toss them up and serve immediately.

Ingredients:

100 gms or 1 cup white button mushrooms; washed and pat dried,

3 cups or 325 gms Bean sprouts,

4 cloves of garlic,

1 tsp red chilli powder,

1/2 tsp turmeric powder,

1 tsp garam masala,

1/2 Lemon,

4 tbsp Oil,

2 tbsp fresh coriander leaves; chopped,

Salt and pepper to taste.

Method:

In a bowl, combine red chilli powder, turmeric, garam masala chopped garlic and salt. Add mushrooms to this mixture and let them rest for a while. Meanwhile pressure cook the sprouts until two whistles. Take some oil in a non-stick pan and fry the mushrooms till golden brown. Add the boiled sprouts to the pan and sauté for a minute. Transfer to a serving bowl, sprinkle lemon juice, garnish with coriander leaves, give it a stir and serve. The recipe can be served as a salad or as a side dish.

TIP:

You can also use paneer (cottage cheese) in the above recipe.

Ingredients:

4 stalks of celery

2 cucumbers, peeled and sliced into 1/4 inch slices,

2 scallions along with the greens, chopped,

1 red bell pepper; diced,

A handful of mushrooms; diced,

Few leaves of Romaine or Iceberg Lettuce; torn into pieces.

For the Vinaigrette dressing -

3 tbsp white wine vinegar,

3 tbsp Extra virgin Olive oil,

1 tsp Dijon mustard,

1 clove of garlic; minced,

Salt and freshly ground pepper to taste,

1 tbsp of mint leaves; chopped,

A pinch of ground cumin.

Method:

Prepare Vinaigrette by mixing together all the ingredients. Combine all the vegetables in a large salad bowl. Pour the dressing over the salad in a slow and steady stream. Toss and serve immediately.

Ingredients:

1/2 cup Extra Virgin Olive Oil,

1/2 cup Cider Vinegar,

1/2 cup Blue cheese; crumbled,

1 clove of garlic; minced,

1 tsp Dijon mustard,

2 tbsp sugar,

Salt to taste,

Freshly ground black pepper to taste.

Method:

Mash the blue cheese with oil until well combines then whisk in the rest of the ingredients. Alternately combine all the ingredients in a food processor and blend until smooth. Serve it on salad immediately.