Green Salad with Peas, Feta and Soft-Boiled Egg
11 reviewsFresh and satisfying at the same time!
Ingredients
Utensils
Stovetop, Pot (small), Colander
recipe
Step 1
In a large pot of salted boiling water, cook the peas for 8 minutes. Plunge them into cold water to stop the cooking and drain.
Step 2
Meanwhile, cook the eggs for 6 minutes in a medium pot of boiling water. Plunge them into cold water to stop the cooking, then peel them.
Step 3
To make the vinaigrette: Finely mince the garlic and mix it with the anchovies (crushed with a fork) and 1 tablespoon of olive oil per portion. Season to taste with salt and pepper.
Step 4
In a large bowl, mix the peas, salad greens, crumbled feta, anchovy vinaigrette, and salt and pepper to taste.
Step 5
Serve the salad with each plate topped with both halves of a soft-boiled egg. It's ready!
Nutrition facts
Average estimated amount for one serving
| Energy | 513 cal. |
| Fat | 34 g |
| Carbohydrates | 22 g |
| Protein | 28 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Green Salad with Peas, Feta and Soft-Boiled Egg" contains 513 Energy, 34 g of Fat, 22 g of Carbohydrates, 28 g of Protein, 11 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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