Tomato and Egg Salad
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.
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
- 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.
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