Lettuce Salad With Egg Salad " Dressing"

Lettuce Salad With Egg Salad " Dressing" created by LUv 2 BaKE

This meal sized salad has a BEAUTIFUL presentation. Egg and cottage cheese provide protein, while the lettuce and many vegetables create a light, yet filling, meal. The amounts of lettuce and vegetables is an estimate. Just use as much as you want. Also, use the vegetables you prefer.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
  • Egg Salad - combine all ingredients in a small bowl, mix well; chill.
  • Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
  • Garnish with tomato slices placed around the egg salad.
  • If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
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RECIPE MADE WITH LOVE BY

@LUv 2 BaKE
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@LUv 2 BaKE
Contributor
"This meal sized salad has a BEAUTIFUL presentation. Egg and cottage cheese provide protein, while the lettuce and many vegetables create a light, yet filling, meal. The amounts of lettuce and vegetables is an estimate. Just use as much as you want. Also, use the vegetables you prefer."

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  1. J-Lynn
    Definitely good enough to go on our regular rotation, esp. since we have changed our diet to mostly salads, and severely cut back on meats and wheat. I tossed the salad with ranch yogurt dressing first. Also added pickle juice to the egg mixture, to get the consistency that I'm accustomed to. Was surprised that even then, it was a bit bland. Will try to spark it up with maybe dill relish and some more spices or herbs.
  2. Aisha_s
    what a great salad... the egg dressing tasted and looked wonderful. thanx!
  3. BestTeenChef
    Great! A simple and beyond healthy salad! I added raisins to it and next time I will reduce or possibly even use pickle relish instead of the mustard because I am not a big fan of it. Thanks very much for this great salad recipe!
  4. Zurie
    I made this tonight, and what a time-saver it was! LUV2Bake, I did tweak it a bit: I dropped the cauli. and broc. briefly (30 seconds) into boiling water, and drained. I tossed the veggies with vinaigrette dressing, and I used Cos lettuce as the basic "bed". I added our piquant pickled peppadews (a round cherry-sized African pepper) to the egg salad, as I did not have sweet peppers at hand, and I had to use a mixture of Greek yoghurt and mayonnaice as I'd run out of cottage cheese. What made it so great an idea was that one salad supplied our nutritional needs for veggies .... (I did chicken breasts with mushroom sauce, and basmati rice as a main dish). Would have preferred to give 4 1/2 stars. (5 stars would have been given for dressed veggies instead of plain!) But this is a keeper, and will be great as part of one of those lunch/brunch things when people insist on turning up at awkward times!! With a bit of meat on the side, this is a winner. Thank you!!
  5. sugarpea
    Dh said this is one of the best egg salads he's ever had. It certainly is a great way to lessen the calories and fat without affecting the rich flavor. I used the garden-fresh vegetables I had on hand for the lettuce salad but made the egg salad just as directed, adding only salt and pepper and a fresh jalapeno. Wonderful salad, LUv2BaKE.
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