Caesar Egg Salad with Oka and Grilled Greens

4
Easy
Appetizers

Characteristics

Nutritional Facts Per Serving

290
Calories
14 g
Protein
11 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/4 of recipe
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 23 g
    • Saturated fat  6 g
  • Cholesterol 200 mg
  • Sodium  460 mg
  • Carbs 11 g
    • fiber  5 g
  • Protein 14 g

Ingredients

  • 1/2 cup chopped fresh parsley 125 mL
  • 1/3 cup Sensations by Compliments Classic Golden Caesar Vinaigrette 75 mL
  • 1/4 cup pecans, chopped 60 mL
  • 1 tbsp capers, chopped 15 mL
  • 1/4 tsp pepper 1 mL
  • 4 hard-boiled eggs, peeled and diced
  • 1/2 lb asparagus, trimmed 250 g
  • 1 heart Romaine lettuce, quartered
  • 1 head radicchio, quartered
  • 2 oz Oka cheese, diced 60 g

Method

  1. Preheat grill to medium-high. In a bowl, whisk together parsley, vinaigrette, pecans, capers and pepper. Add eggs to bowl; gently toss.
  2. Place asparagus on greased grill; close lid and grill for 3 min. Turn asparagus; grill for 3 min. Add Romaine and radicchio to grill; grill until slightly wilted, 1 to 2 min. per side.
  3. Arrange grilled greens on a platter and immediately spoon egg mixture over top; sprinkle with Oka cheese.

Tips

  • To make boiled eggs easier to peel, place them in ice water for a few minutes immediately after boiling.

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