Vegetable keto salad with cheese and egg

Keto 511 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Vegetable keto salad with cheese and egg
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Easy
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This vegetable salad with aromatic cheese and chicken egg is a summer snack that goes well with fresh crispy bread, boiled and baked meats. The flavor of this salad is quite balanced, but you can add chunks of meat to it while cooking.

Ingredients

Directions

  1. Prepare the ingredients: Boil hard-boiled eggs in boiling water for 8-10 minutes and cut into slices. Cut the cheddar cheese into cubes, lettuce into large pieces, tomatoes into slices, cucumber into cubes.
  2. Prepare the dressing by mixing sour cream, mayonnaise and dried herbs until smooth.
  3. Add one tablespoon of milk and stir. This will make the sauce smoother. If the dressing seems too thick, add another tablespoon of milk. If you added more than 1 tablespoon of milk, add it to your final fat / protein / carbohydrate count.
  4. Assemble the salad: Place the vegetables, cheese and egg in a bowl. Add a spoonful of Dijon mustard in the middle (if using).
  5. Drizzle with cooked dressing, about 2 tablespoons per serving. Stir before serving.

Vegetable keto salad with cheese and egg



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Easy

This vegetable salad with aromatic cheese and chicken egg is a summer snack that goes well with fresh crispy bread, boiled and baked meats. The flavor of this salad is quite balanced, but you can add chunks of meat to it while cooking.

Ingredients

Directions

  1. Prepare the ingredients: Boil hard-boiled eggs in boiling water for 8-10 minutes and cut into slices. Cut the cheddar cheese into cubes, lettuce into large pieces, tomatoes into slices, cucumber into cubes.
  2. Prepare the dressing by mixing sour cream, mayonnaise and dried herbs until smooth.
  3. Add one tablespoon of milk and stir. This will make the sauce smoother. If the dressing seems too thick, add another tablespoon of milk. If you added more than 1 tablespoon of milk, add it to your final fat / protein / carbohydrate count.
  4. Assemble the salad: Place the vegetables, cheese and egg in a bowl. Add a spoonful of Dijon mustard in the middle (if using).
  5. Drizzle with cooked dressing, about 2 tablespoons per serving. Stir before serving.

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