Egg White Week: Egg White Salad

C – Egg whites can be the toughest things to get rid of sometimes.

Sometimes you have too many. Sometimes you have had so many omelets that you’re sick of them. What to do with the remaining egg whites then? Well dessert is one option. But, I am trying to cut back on my sugar intake.

Besides, we have 4 quarts of ice cream waiting for us in the freezer.

No one wants me to make another dessert, just so we have to eat it. It usually ends up going to waste and I get even more mad.

This recipe was a quick fix to my over abundance of egg whites conundrum.

Add a lot of vegetables, fry up the egg whites with some herbs and seasonings and a whole new dish is ready.

I couldn’t believe how filling the salad was. We didn’t even have to add any meat to it.

Yeah, we used almost all the egg whites with these. So, it makes sense that they are so filling.

This Asian-style salad really hit the spot. I was surprised because it was all vegetables and almost no meat.

Egg White Week: Egg White Salad

Recipe type: Mains

Author: Christina

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 2 salads

Ingredients

• 4 egg whites for each salad
• Salt and pepper to taste
• ⅛ cups chives, separated
• ½ cup baby lettuce
• 1 radish, sliced thinly
• 5 sugar snap peas, ends cut off
• ½ carrot, sliced thinly
• ¼ cucumber, julienned
• ¼ cup cabbage, shredded
• 1 green onion, sliced on a bias
• 10 Thai basil leaves
• ¼ cup fish sauce (or soy sauce)
• ¼ cup sugar
• 2 cloves garlic, minced
• 2 limes, juiced
• ¼ cup grape seed oil
• ⅛ cup roasted peanuts, crushed

Instructions

1. In a small bowl, mix garlic, fish sauce, sugar and lime juice together.
2. Slow drizzle in oil while whisking into the fish sauce mixture.
3. In a small mixing bowl add egg whites, chives, salt and pepper. Slightly beat.
4. In a non stick saute pan add a tablespoon of oil and heat on high.
5. Add egg whites into pan and cook until done. About 1 minute on each side.
6. Remove from pan and let cool.
7. Cut into small bite sized pieces. Set aside.
8. Place a tablespoon of dressing on each of the vegetables. Toss each well. Store remaining dressing in the refrigerator for up to two week.
9. Place baby lettuce on the bottom of the plate.
10. Add a few of each of the vegetables on top.
11. Top with the egg white.
12. Add more of the vegetables on top.
13. Add basil, green onions and roasted peanuts.
14. Serve.
15. Enjoy!

3.1.08

Of course my OCD really came to me … I wanted to make it look pretty.

I think it was even more delicious just because it was pretty. Hope you enjoy!