Best 2 Scrumptious Scrambled Salad Recipes

Scrumptious Scramble image

Provided by Ellie Krieger

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon olive oil
1/2 cup red onion, diced
1 cup tomato, cored, seeded and diced
4 whole eggs
4 egg whites
2 tablespoons water, optional
1 tablespoon fresh dill, finely chopped, or 1 teaspoon dried dill
Salt and pepper

Steps:

In a medium sized, non-stick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
In a medium bowl lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.
Serving suggestion: Serve with a piece of whole-grain toast spread with 1/8 of an avocado, instead of butter.

Nutrition Facts : Calories 118 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams

Ashley's Scrumptious Salad Supper image

Provided by Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 head iceberg lettuce, cored and washed
1 head romaine lettuce, washed
12 cherry tomatoes, cut in 1/2
12 radishes, sliced
1 cucumber, peeled and sliced
Any other raw vegetables that the family likes
2 cups homemade croutons, recipe follows
1/2 cup grated Cheddar
1 cup of your favorite salad dressing, such as Ranch, 1000 Island or Italian
6 slices stale bread, crusts removed
1 stick butter, softened
Garlic powder
1/2 cup vegetable oil

Steps:

Cut iceberg lettuce head in 1/2 then in 1/2 again. Slice into 1/2-inch wide pieces and put in salad bowl. Cut off bottom (core) of romaine and slice the romaine widthwise in 1/2-inch strips. Place in salad bowl. Toss with remaining vegetables. Add croutons and cheese, toss again. When salad is well mixed, pour dressing over and toss again. Serve with toasted garlic French bread.
Butter the bread on both sides. Sprinkle with garlic powder on both sides. Cut buttered bread into 1-inch squares. In a skillet over medium heat, heat 1/2 the oil until hot, but not smoking. Add 1/2 of the bread and brown on one side. Turn over and brown on the other side. Transfer to cookie sheet and cool. Repeat with remaining bread squares.