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Green Bean, Walnut and Egg Salad
Green Bean, Walnut and Egg Salad

Green Bean, Walnut and Egg Salad

15 Min(s)
15 Min(s) Prep
How simple is this Green Bean, Walnut and Egg Salad? Two-steps simple: Arrange. Drizzle. That's it. Serves 15.
What You Need
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15 servings
Original recipe yields 15 servings
1 lb. fresh green beans, trimmed, blanched
8 cups loosely packed torn salad greens
4 hard-cooked eggs, cut lengthwise in half
1 cup chopped walnuts
3 Tbsp. chopped fresh chives
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Let's Make It
1
Arrange beans and all remaining ingredients except dressing in large serving dish.
2
Drizzle with dressing just before serving.
Kitchen Tips
Tip 1
How to Blanch the Green Beans
Add beans to large saucepan of boiling water. Cook, uncovered, 2 to 3 min. or until beans are bright green in color. Drain beans, then immediately plunge into bowl of ice water to stop the cooking. When completely cool, drain beans and pat dry before using as desired.
Tip 2
Special Extra
Sprinkle with KRAFT Shredded Parmesan Cheese before serving.
Tip 3
Nutrition Bonus
This low-sodium salad begins with a base of green beans and salad greens for a good source of vitamins A and C. Hard-cooked eggs, walnuts and a drizzle of dressing take it over the top.
Nutrition
Calories
10
Calories From Fat
0
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 2g
1%
Dietary Fiber less than 1g
4%
Sugars 1g
2%
Protein less than 1g
1%
Vitamin A
4%
Vitamin C
4%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
15 servings
* 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.
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