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This healthy, fast and easy to make egg salad spread makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
1 cup canned artichoke hearts, drained
8 boiled quail's eggs, shelled and halved
3 cups mixed vegetables, defrosted (peas, carrots, corn)
2 cups mayonnaise
1 cup Bonbel cheese, grated
lettuce leaves to serve
METHOD:
Combine artichoke hearts, eggs, peas, carrots, and corn. Arrange lettuce leaves on a platter. Spoon salad mixture on top.
Combine mayonnaise and Bonbel cheese. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.
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