EGG AND OLIVE SALAD RECIPES

Name: Tuna Egg Salad
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 hard boiled eggs; 1 2.6 oz packet light tuna in water (I use less sodium ); 1 tablespoon mayonnaise ((check labels for whole30)); 2 tablespoons chopped red onion; salt and pepper (to taste)

TUNA EGG SALAD - SKINNYTASTE

Tuna Egg Salad - Skinnytaste image

Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.

Provided by Gina

Categories Lunch

Total Time 15 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 5

Ingredients

2 hard boiled eggs
1 2.6 oz packet light tuna in water (I use less sodium )
1 tablespoon mayonnaise ((check labels for whole30))
2 tablespoons chopped red onion
salt and pepper (to taste)

Steps:

Chop the eggs and add them to a bowl with the tuna, mayo and red onion.
Mix to combine and season with salt and pepper to taste.
Eat right out of the bowl with a spoon or piled on a piece of toast, in a wrap, over greens, etc.

Nutrition Facts : ServingSize 1 salad, Calories 316 kcal, CarbohydrateContent 4 g, ProteinContent 30 g, FatContent 20 g, SaturatedFatContent 3 g, SodiumContent 420 mg, CholesterolContent 450 mg

MUFFULETTA OLIVE SALAD RECIPE: HOW TO MAKE IT

Muffuletta Olive Salad Recipe: How to Make It image

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. — Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

Steps:

In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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TUNA EGG SALAD - SKINNYTASTE

Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.
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Reviews 5
Total Time 15 minutes
Category Lunch
Cuisine American
Calories 316 kcal per serving

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