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Egg
Salad Wrapped
Ingredients:
3
hard cooked eggs, peeled
1/2
cup sliced celery ( optional )
3
tablespoons sliced green onion
1/2
cup mayonnaise or salad dressing
salt
and pepper to taste
4
large lettuce leaves
4
soft tomato basil tortillas 8" (20 cm)
Makes 4 servings.
Preparation:
- In
a medium bowl, chop eggs
into large pieces.
- Mix
in celery, green onion,
mayonnaise and salt and pepper.
- Place
one lettuce leaf on a
top of each tortilla.
- Spread
1/4 of egg mixture across
the centre of each lettuce leaf.
- Fold
one side of tortilla up
and over egg salad mixture and overlap with the other side.
TIPS:
- Add
2 tablespoons (30 ml)
diced green pepper, 1/2 teaspoon Worcestershire sauce and a dash of hot
pepper sauce to egg salad mixture.
- Add
3 cooked and crumbled bacon
strips and 2 chopped black olives to egg salad mixture.
- For
a more traditional egg
salad sandwich, spread 1/4 of egg mixture between 2 slices of your
favorite
bread.
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Did You Know?
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Vitamin
E is a fat-soluble antioxidant that stops the production of reactive
oxygen species (ROS)
formed when fat undergoes oxidation. Scientists are investigating
whether, by limiting free-radical production and possibly through other
mechanisms, vitamin E might help prevent or delay the chronic diseases
associated with free radicals.
The
body forms reactive oxygen species (ROS) endogenously when it
converts food to energy, and
antioxidants might protect cells from the damaging effects of ROS. The
body is also exposed to free radicals from environmental exposures,
such as cigarette smoke, air pollution, and ultraviolet radiation from
the sun. ROS are part of signaling mechanisms among cells.
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