Salad Mimosa

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Finely chopped hard-boiled egg makes this salad look like mimosa flowers, hence the name. Instead of chopping the egg, you can use a ricer if you have one. Keep the white and yolk separate for a particularly striking presentation.

Tags: Intermediate, 30 mins, Appetizer & Hors d'Oeuvres, Salads, Lunches, Chicken/Poultry, Vegetables, President's Choice Blue Menu, Low Fat, Low Calories
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 25  minutes
Total: 40  minutes

Additional Information


1 egg
4 cups (1 L) thinly sliced iceberg lettuce (about half a head)
1 sweet red pepper, cut in thin strips
2 green onions, sliced thinly on diagonal
8 slices PC Blue Menu Tomato and Basil Turkey Breast , cut in 1/2-inch (1 cm) strips
1/4 cup (50 mL) PC Blue Menu Vinaigrette - Fat Free Italian


  1. Place egg in small saucepan. Add water to cover by 1 inch (2.5 cm). Bring to a boil. Turn heat off, cover and let stand for 10 minutes. Drain. Plunge egg into bowl of cold water. Let stand until egg is cooled, about 10 to 12 minutes. Peel and finely chop egg. Set aside.
  2. In bowl, toss lettuce, red pepper, green onions, turkey and dressing. Mound on platter. Sprinkle with chopped egg before serving. Garnish with parsley leaves, if desired.


Chef's Tips

Substitute Boston lettuce or Nappa cabbage for iceberg lettuce for a different crunch.

Nutritional Information

Calories 100 Cal
Fat 1.5 g
Sodium 520 mg
Carbohydrate 8 g
Fibre 2 g
Protein 12 g