Egg and Carrot Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Salads

Egg and Carrot Salad

From Dorothy McNett's Recipe Book at

3-4 hard cooked eggs
2-3 carrots
butter lettuce leaves
fruity vinaigrette dressing

Bring water to a boil in saucepan. Reduce heat to a simmer and gently lower the eggs into the water. Keep just under the boil. Time for 7 minutes. Remove pan, drain water, and run cold water over the eggs. Allow to stand in cold water for about 10 minutes. Peel eggs. Set aside. Cut carrots into crinkle edged cuts. Arrange lettuce leaves on plates or a large platter. Arrange carrots around edge, and slice hard cooked eggs into a neat arrangement. Drizzle with vinaigrette. Serve nice and cold.

Recipe created 2000-04-18.

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