Add mixed vegetables and toss to coat.
Line a large serving platter with lettuce.
Scoop the dressed vegetables onto the platter.
Surround with watercress and top with egg, onion and cheese, if desired.
We use a variety of mixed vegetables in this salad.
For steamed vegetables, you could use small red potatoes, carrots, beets, green beans or peas.
For raw vegetables, it’s possible for you to use sliced radishes, cucumbers or tomatoes.
Feel free to use your choice of mixed vegetables that aren’t on the ingredient list.
If you steam any of the vegetables, don’t overcook them.
Overcooked vegetables will fall apart when you toss them with the dressing.
It has a slightly bitter, peppery flavor.
Yes, feel free to make the lime dressing and thehard-boiled eggahead of time.
Both will last about a week in the refrigerator when stored correctly in an airtight container.
For the steamed vegetables, see to it to prepare them in advance.
Steaming can be done in a large pot fitted with a steamer basket.
Steamer baskets come in a variety of sizes and materials.
you’re free to choose from stainless steel, ceramic, bamboo or silicone.
Steam the potatoes until tender, and the carrots, beets, green beans or peas until tender-crisp.
If you don’t have a steamer basket,try using a heat-safe colander or foil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
