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You are here: Home / On the Side / Tomato and Egg Salad

Tomato and Egg Salad

Connie Veneracion
A simple tomato and egg salad made special with a delightful cream cheese dressing. For added color and texture, serve the salad on a bed of lettuce.
Tomato and Egg Salad on a Bed of Lettuce
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Salad, Side Dish
Cuisine International
Servings 4 people

Ingredients
  

For the cream cheese dressing

  • ¼ cup cream cheese softened Tip: if the cream cheese came straight out of the fridge, 30 seconds on HIGH in the microwave softens it perfectly
  • ¼ cup full-fat milk
  • ½ teaspoon grated garlic
  • 1 tablespoon finely sliced scallions
  • juice of a quarter of a lemon
  • salt to taste
  • pepper to taste

For the salad

  • 4 handfuls lettuce rinsed and dried in a salad spinner
  • 4 tomatoes sliced into rings
  • 4 hard-boiled eggs sliced into rings

Instructions
 

  • In a bowl, beat the cream cheese until smooth.
  • Mix in the lemon juice.
  • Drizzle the milk, stirring as you pour, to incorporate the liquid. Use just enough to make a dressing that is as thick or as thin as you prefer.
  • Stir in the garlic, scallions, salt and pepper.
  • Cover the bottom of a large plate (or four salad plates) with lettuce.
  • Top with sliced tomatoes and sliced hard-boiled eggs.
  • Drizzle the cream cheese dressing over everything and serve.
Keyword Cheese, Eggs, Salad
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

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