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Lion Quality Eggs
– The Pub Snack
Evergreen salad | Salmon & Chive Twirl | Chicken 'N' Egg Mousse | Dreamy Curried Eggs | Creamy Mayonnaise | Sunny Potato Eggs | Muffin Burger | Spicy Pickled Eggs | Ploughman’s Egg Pasties | Soufflé Ham Sandwich | Three Vegetable Egg Pate | Tongue & Ham Pate
Evergreen salad
Serves 10
Basic salad plus one of the seasonal salads.
Ingredients
10 medium hard-boiled Lion Quality eggs, shelled and cut into quarters
20oz/50g croutons, ready made (plain or garlic flavoured)
7oz/200g canned tuna fish, drained, skinned and flaked.
2 onions, peeled and diced
2oz/50g black olives, drained and stoned
4oz/100g walnut halves
Winter salad: Use any of the following shredded cabbage, lettuce, cooked diced potatoes, fresh spinach, cooked French beans mushrooms, onions-peeled and sliced, salad cress and cucumber.
Spring salad: Beansprounts, blanched cauliflower florets: radishes, tomatoes, spring onions, courgettes sliced, celery, peppers-sliced and de-seeded, carrots-grated.
Summer salad: A variety of different lettuces, fennel, Chinese leaves, tomatoes (quartered), watercress, beetroot, cucumber, mushrooms and fresh herbs.
Autumn salad: Beansprouts, celery, spinach-blanched, Calabrese, potatoes (cooked).
Add diced carrots, sweetcorn and a number of different lettuces. Choose your seasonal salad gently toss in the basic salad. Serve with freshly made mayonnaise.
Further Information & Literature
If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899
Order Literature
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