Vietnamese salad
Chef: Richard Fletcher
Ethnic:
Vietnamese
Main Ingredient:
boston lettuce
Categories:
Salad
Meal Type:
Lunch
Food Type:
Vegetarian
Level:Easy
Servings:
2
Prep Time:10 minutes
Cook Time:30 minutes
This is a wonderful Vietnamese salad. It takes some time but it is worth it. I love this.
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Eggs
- 2 small eggs
- 2 bag green tea bags
- 2 tablespoons cinnamon bark
- 1/8 teaspoon star anise
- 1/8 teaspoon tamari
- 1/2 teaspoon palm sugar
- dash of salt
Salad
- 1 head boston lettuce
- 1 cup bean sprouts
- 1 tablespoon mints leaves
- 1 tablespoon fresh basil leaves
Potatoes
- 6 sliced small red potatoes
- 1 teaspoon olive oil
- dash of salt
- 1 teaspoon white pepper
- 1/8 teaspoon paprika
Dressing
- 4 teaspoon olive oil
- 1 tablespoon balsamic vinegar
Recipe
Preheat oven to broil.
Heat up saucepan with water so eggs are covered. When water boils turn down heat and simmer for 15 minutes.
When eggs are done peel the eggs and put back in pot. Add the rest of the egg ingredients to pot. Add water to cover the eggs. Soak for around two hours.
In casserole dish combine all the potatoes ingredients and broil for 15 minutes.
Take out of oven and let the potatoes cool.
Dice eggs. Add all salad ingredients to salad bowl.
Drizzle with dressing.
Nutrition Facts | |
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Serving Size 1 Vietnamese salad Servings Per Batch 2 | |
Amount Per Serving | |
Calories578 | Calories from Fat 4 |
% Daily Value * | |
Total Fat 16g | 25% |
Saturated Fat 3g | 15% |
Monounsaturated Fat 10g | |
Polyunsaturated Fat 2g | |
Trans Fat 0g | |
Cholesterol 141g | 47% |
Sodium 290mg | 12% |
Potassium 2658mg | 76% |
Total Carbohydrate 94g | 31% |
Dietary Fiber 14g | 57% |
Sugars 9g | |
Protein 18g | 36% |
Vitamin A | 63% |
Vitamin C | 105% |
Calcium | 20% |
Iron | 7% |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |