Ingredients:
6 large hard-cooked eggs, peeled and coarsely chopped
1 cup chopped cucumber
1 cup chopped zucchini or summer squash
1/2 cup chopped red onion
1/2 cup shredded carrot
1/3 cup lowfat mayonnaise
2 tablespoons Dijon mustard
1 tablespoon milk
1 teaspoon snipped fresh tarragon or basil
1/8 teaspoon paprika
Milk (optional)
4 red cabbage cups
2 roma tomatoes, cut into thin wedges
Directions:
COMBINE eggs, cucumber, zucchini, onion and carrot in large bowl.
COMBINE mayonnaise, mustard, 1 tablespoon milk, tarragon and paprika in small bowl; stir well. Pour over egg mixture; toss gently to coat. If desired, gently stir in enough additional milk to make desired consistency.
PLACE cabbage cups on 4 salad plates; spoon salad into cabbage cups. Arrange tomatoes in cabbage cups.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
0 minutes
Cooling Time: 0 minutes
Servings: 4
This recipe is:
