Are salads just not your thing? Let me introduce you to the Wilted Lettuce Salad recipe that may just change your mind. With its satisfying Wilted Lettuce Salad dressing and addition of boiled eggs, this high protein salad is here to show you that fresh greens can be more than just a side dish.
The Wilted Lettuce Salad with eggs is the perfect example of how a few quality ingredients can create a meal that’s both nourishing and delicious. The savory combination of greens with a warm balsamic vinaigrette, balanced by the natural richness of eggs, makes this a well-rounded choice, whether you're looking for a low-carb meal option or simply craving something unique and satisfying.
A great recipe for beginners and seasoned cooks alike, this salad will become a favorite you’ll reach for all year round. Let’s dive in and discover how to bring this delightful salad to life!
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Why You Should Try This Recipe
- High in Protein: This salad features boiled eggs, which are a fantastic source of protein. Each serving gives you that protein boost, making it a perfect option for anyone looking to increase their protein intake while keeping their meals light.
- Simple to Make: With just a few easy steps and common ingredients, you can whip up this salad in no time. The quick preparation means you won’t have to spend hours in the kitchen.
- Versatile: This Wilted Lettuce Salad is customizable to your taste preferences. Feel free to mix and match the greens and toppings to create your perfect bowl.
- Healthy Ingredients: The fresh salad greens and wholesome dressing make this salad not only tasty but also good for your health. You’re getting a range of nutrients without the guilt.
- Love at First Bite: The combination of flavors and textures in this salad will make you fall in love! Each bite offers a satisfying crunch from the greens, a creamy richness from the eggs, and a tangy sweetness from the dressing that keeps you coming back for more.
Ingredients
- Salad Greens: You can choose from a variety of greens, each adding unique flavors and nutrients to the salad. Arugula provides a peppery kick, while spinach adds a mild sweetness.
- Boiled Eggs: These not only boost the protein content but also add a creamy texture that complements the greens beautifully.
- Olive Oil: A healthy fat that enhances the dressing and contributes to the overall richness of the salad.
- Balsamic Vinegar: This tangy vinegar adds depth and a touch of sweetness, balancing the flavors of the salad.
- Maple Syrup: A natural sweetener that enhances the dressing, giving it a hint of sweetness that perfectly complements the tangy vinegar.
- Basil Leaves: Fresh basil adds a fragrant note to the dressing, elevating the flavor profile of the salad.
- Seasonings: Salt, black pepper, onion powder, and chili flakes enhance the overall flavor and make the salad more vibrant.
How To Make
Prepare the Eggs
Begin by gently tapping two boiled eggs to crack the shells, then peel carefully to keep the eggs intact. Once peeled, cut each egg into quarters so every salad bite includes a piece of egg.
Make the Salad Dressing
In a jar, combine warm olive oil, balsamic vinegar, maple syrup, onion powder, and crushed black pepper, along with a few torn basil leaves. Secure the lid and shake until mixed, or whisk in a bowl. The warm olive oil helps blend the ingredients smoothly.
Prepare the Salad Greens
Tear the salad greens (such as arugula, watercress, or baby spinach) into smaller pieces and place them in a large serving bowl. Ensure the greens are dry to help the dressing adhere better.
Assemble the Salad
Drizzle the dressing over the greens to lightly wilt them, then top with the quartered eggs. Finish with a few fresh basil leaves for extra flavor.
Serve and Enjoy
Serve immediately as a refreshing, nutrient-rich salad or pair it with mini grilled cheese sandwiches for a satisfying meal.
Substitutions You Can Make
- Greens: If you don’t have the greens listed, you can substitute them with any leafy green you prefer, like Romaine or mixed greens.
- Olive Oil: You can replace olive oil with avocado oil or any light salad oil of your choice for a different flavor profile.
- Vinegar: If balsamic vinegar isn't available, you could use red wine vinegar or apple cider vinegar for a tangy taste.
- Sweetener: Maple syrup can be swapped for honey or agave syrup if you're looking for an alternative sweetener.
Creative Variations You Can Try
- Add Nuts or Seeds: Toss in some toasted walnuts or pumpkin seeds for an extra crunch and nutritional boost.
- Incorporate Cheese: Crumbled feta or goat cheese can add a creamy element that pairs beautifully with the salad.
- Include Avocado: Adding diced avocado not only enhances the texture but also introduces healthy fats.
- Mix in Veggies: Consider adding sliced radishes, cherry tomatoes, or cucumbers for extra color and nutrition.
- Spice It Up: For those who love a little heat, sprinkle some red pepper flakes or add sliced jalapenos.
Storing
- Storing: Keep any leftover salad in an airtight container in the fridge for up to a day. Make sure to store the dressing separately to maintain the crispness of the greens.
How to Serve the Wilted Lettuce Salad
Serve this salad as a light lunch or a side dish for dinner. Pair it with sandwiches, grilled tofu, or your favorite protein for a complete meal. This Wilted Lettuce Salad is versatile enough to complement a variety of dishes and is sure to impress your family and friends with its fresh flavors and delightful presentation.
FAQs
To make a vegan version of the dressing, simply omit the honey and use maple syrup instead. This keeps it sweet while still being plant-based. You could also use a plant-based yogurt to add creaminess if you prefer.
You can add tofu, tempeh, paneer or even chickpeas to increase the protein content even further.
Absolutely! While arugula and spinach are popular choices, you can also use kale, mixed baby greens, or even romaine lettuce. Just ensure they are fresh and well-dried for the best texture.
Absolutely! You can prepare the dressing in advance and store it in the fridge. Just give it a good shake before using.
Store any leftover salad in an airtight container in the refrigerator for up to a day. Keep the dressing separate to prevent the greens from getting soggy.
Yes! This salad can be prepared ahead of time. Just store the components separately and assemble when ready to eat.
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📖 Recipe
Wilted Lettuce Salad
Ingredients
- 2 cups salad greens Arugula, Watercress, lettuce, mixed baby greens, spinach, Kale
- 2 boiled eggs
- 1.5 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- basil leaves fresh
- salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- Wash and Dry the Greens: Start by washing your salad greens thoroughly. Use a salad spinner to dry them; this step is crucial as it helps the dressing stick better to the leaves.
- Prepare the Eggs: Peel your two boiled eggs and cut them into quarters. This will help distribute the egg throughout the salad, ensuring every bite is filled with flavor.
- Tear the Greens: Tear the salad leaves into smaller pieces and place them in a large serving bowl. Tearing helps to maintain the integrity of the leaves and keeps them from bruising.
- Make the Dressing: In a jar, combine hot olive oil, balsamic vinegar, maple syrup, onion powder, salt, black pepper, and fresh basil leaves. Seal the jar tightly and shake it well to mix everything. If you prefer, you can whisk these ingredients together in a bowl instead.
- Assemble the Salad: Drizzle the hot dressing over your salad greens, making sure to coat them evenly. Place the quartered eggs on top, and your salad is ready to be served!
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Notes
- Use Fresh Ingredients: The freshness of your ingredients significantly impacts the overall flavor of the salad. Always opt for fresh greens and eggs.
- Adjust the Dressing: Feel free to tweak the dressing ingredients to suit your palate—more vinegar for tang or extra maple syrup for sweetness.
- Let the Greens Wilt: Drizzling the warm dressing over the greens helps to slightly wilt them, enhancing their flavor and texture.
- Don’t Overdress: Start with a little dressing and add more as needed. You want the greens to be coated but not drowning in dressing.
Nutrition
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