Chopped Salad with Broccoli, Egg and Radicchio
Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads such as this one. If the flavor of raw broccoli is too strong for you, blanch the florets for a few minutes, then put them in ice water to halt the cooking. There’s plenty of protein packed into this hearty salad. For a lower-fat version, omit the cheese and remove the yolks from the hard-cooked eggs.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 1 1/2 Tbs. whole-grain Dijon mustard
- 1/4 tsp. sea salt
- 1 lb. broccoli florets and tender stems, finely chopped
- 1 head radicchio, about 8 oz., cored and chopped
- 2 oz. smoked or regular mozzarella cheese, cut into 1/4-inch cubes
- 1/4 cup slivered or chopped almonds
- 2 hard-cooked eggs, peeled and grated or finely chopped