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🥗 Colorful Vegetable and Egg Salad

184 kcal · 30 min · 4 servings

Colorful Vegetable and Egg Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Lightly prick the eggshells with a needle to make them easier to peel later.
  2. 2. Place the eggs in a pot of boiling water and boil them hard for 9 to 10 minutes.
  3. 3. Remove the eggs from the water and rinse them immediately under cold water to stop the cooking process.
  4. 4. Peel the cooled eggs and cut them into four equal quarters.
  5. 5. Peel the carrots and the celery stalks.
  6. 6. Cut the peeled vegetables into thin, strip-like pieces.
  7. 7. Thoroughly wash the broccoli and cauliflower under running water.
  8. 8. Put the carrots, celery, broccoli, and cauliflower together into a pot of boiling, salted water.
  9. 9. Cook the vegetables for about 3 minutes until they are still crunchy (al dente).
  10. 10. Drain the vegetables and rinse them immediately with cold water so they do not overcook.
  11. 11. Let the cooled vegetables drain well in a colander.
  12. 12. Wash the bell peppers and remove the inside with the seeds.
  13. 13. Cut the deseeded bell peppers into narrow strips.
  14. 14. Peel the onions and cut them in half.
  15. 15. Cut the onion halves into fine strips as well.
  16. 16. Mix the drained blanched vegetables with the pepper and onion strips.
  17. 17. Fill the vegetable mixture into four separate bowls.
  18. 18. Wash the sprouts and cress and let them drain well.
  19. 19. Sprinkle the washed greens over the vegetable portions in the bowls.
  20. 20. Place the quartered eggs neatly on top of the salad.
  21. 21. Put the yogurt into a small bowl and stir it smooth with lemon juice and a splash of water.
  22. 22. Season the dressing to taste with salt.
  23. 23. Drizzle the finished dressing over the finished salads.

Nutrition per serving