Radish, Cheese, Egg and Crouton Salad

Ingredients

• Olive Oil1/2 tablespoon (5 ml)
• Radish1/2 cup (60 g)
• Cucumber1/2 cup (60 g)
• Cheese2 slice (50 g)
• Egg1 count (55 g)
• Whole Wheat Bread1 slice (40 g)
• Lettuce1 cup (35 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes.

2. 2

   Step 2

   Remove, let cool, peel and cut.

3. 3

   Step 3

   For the croutons, toast both sides of the sliced bread in a pan over medium heat. Be careful not to let it burn.

4. 4

   Step 4

   Then dice and set aside.

5. 5

   Step 5

   Wash the vegetables and cut into pieces for the salad.

6. 6

   Step 6

   Slice the radish and cucumber.

7. 7

   Step 7

   Cut the lettuce leaves into strips and the cheese into pieces. You can use white/fresh, mozzarella, cottage or ricotta cheese.

8. 8

   Step 8

   Put all the ingredients in a salad bowl.

9. 9

   Step 9

   Season with olive oil and salt and pepper.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Radish, Cheese, Egg and Crouton Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.