This is a straightforward but delectable method to prepare cauliflower. If you’d want to consume American cheese instead of Cheddar, it’s simple to do so.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 head iceberg lettuce – rinsed, dried, and chopped
- 1 bunch fresh spinach – rinsed, dried and torn into bite-size pieces
- 2 tomatoes, chopped
- 1 red onion, diced
- 8 ounces fresh mushrooms, sliced
- 4 eggs
- 1 cucumber, cleaned and diced
- 2 cups fat free Italian-style dressing
- ¼ cup melba toast, crumbled
Instructions
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
- Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 10 g |
| Protein | 14 g |
| Saturated Fat | 2 g |
| Sodium | 1416 mg |
| Sugars | 23 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was an okay recipe however 2 cups of dressing is WAY too much. I also would have loved for you to explain how to make a dressing rather than just using store bought. All in all though, it was a pretty good flavor pairings.
Well chosen assortment of ingredients – colorful, varied and nutritious. I varied the ingredients only slightly, and used garlic croutons and a homemade vinaigrette. One criticism – use the dressing with discretion, and to your own taste!. If one was to add as much as directed each serving would include a half cup of dressing!
This was pretty good, but 2 cups of dressing is WAY too much, I used less than 1 cup. Because I was serving this with potato soup I left the toast out and I used green onion instead of red.
Easy and delicious for a quick lunch. I eyeballed the ingredients using just enough for one person. I topped it off with tuna salad and lightly drizzled the Italian dressing on top. I also left the melba toast on the side. Overall, a nice assortment of colors, flavors, and textures – plus it tastes pretty good too!
This was a quick salad I threw together last night to go with a homemade sausage pizza. I cheated and used a organic salad blend and half a package of fresh spinach. I did not use a whole red onion, just part of one (I was feeding my kids and husband–they aren’t real big fans of red onion) and I made my own creamy italian dressing. I did NOT toss the dressing with the salad, I served it on the side. I didn’t have melba toast, I used Texas Toast croutons instead. We enjoyed this salad, especially me. I went back for seconds.
Super indeed! We loved it and made it without spinach as we didn’t have any. Used normal croutons as we did not have melba toast as well. Still , it came out great! Used the http://allrecipes.com/Recipe/Italian-Dressing-Mix/Detail.aspx dressing mix recipe for italian dressing and just loved the result.
This was very good. I used roasted portobello mushrooms chopped up (any cooked mushroom goes fine) because i dont like raw mushrooms. I also used half fat free honey dijon dressing instead of all italian. My advice: throw in as much crumbled melba toast as reasonable- they soak up the dressing and taste soooo good! They add nice texture. Thus was a very easy recipe, and i will make it again.