Green beans and red pepper strips give this egg and mushroom salad its festive color, while ranch dressing and mayo add a dose of creaminess and flavor.
What You Need
Original recipe yields 6 servings
1/4 lb. French green beans, trimmed, cut in half and blanched
1 red pepper, cut into thin strips
5 fresh mushroom s, sliced
1/4 cup chopped fresh chives
2 hard-cooked egg s, quartered
1/4 cup KRAFT Classic Ranch Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1/4 tsp. pepper
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Let's Make It
Combine first 4 ingredients in medium bowl.
Spoon onto serving platter. Top with eggs.
Mix dressing and mayo; drizzle over salad. Sprinkle with pepper.
How to Blanch Green Beans
To blanch fresh green beans, add the beans to large pan of boiling water. Cook, uncovered, 2 min. Drain beans, then immediately plunge into bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Serve garnished with sprigs of fresh thyme.
How to Peel Hard-Cooked Eggs
Buy eggs ahead of time for hard cooking; very fresh eggs (less than 3 days old) are the most difficult to peel. The older the egg, the larger the air cell within and the more easily it can be peeled after cooking. Thoroughly chilling the hard-cooked eggs firms up the whites, making it easier to remove the shell. Peeling the eggs under running water also makes the job easier.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.