Nutrition Facts
4 servings
4
Easter Salad Recipe
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An original appetizer with vegetables and eggs to celebrate spring and Easter.
Ingredients
100 Lamb's lettuce
4 Carrot
2 Sunchoke
4 Egg (or 12 quail eggs)
1 Mayonnaise
1 Fat-free white cheese
1 pinch Salt
1 pinch Sugar
Directions
1
Cook the eggs for 6 minutes in water and let them cool. Wash and peel the vegetables.
2
Grate the carrots along with the sunchokes and season them (mayonnaise + yogurt + salt + sugar). Arrange the salad greens in a shallow dish.
3
Fill the inside with coleslaw (carrot/sunchoke mixture) shaping it like a nest and gently place the eggs inside.
4
To finish, serve chilled.
Ingredients
Ingredients
100 Lamb's lettuce
4 Carrot
2 Sunchoke
4 Egg (or 12 quail eggs)
1 Mayonnaise
1 Fat-free white cheese
1 pinch Salt
1 pinch Sugar
Directions
Directions
1
Cook the eggs for 6 minutes in water and let them cool. Wash and peel the vegetables.
2
Grate the carrots along with the sunchokes and season them (mayonnaise + yogurt + salt + sugar). Arrange the salad greens in a shallow dish.
3
Fill the inside with coleslaw (carrot/sunchoke mixture) shaping it like a nest and gently place the eggs inside.
4
To finish, serve chilled.
Notes
-
Lambert
Delicious
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TH 
EN