Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Dried Fruit ‘n’ Nut Salad with Ginger Vinaigrette February 8, 2011

Dried Fruit 'n' Nut Salad with Ginger Vinaigrette

Jamie says:  I made my first hardboiled egg!  I did what most people do now-a-days and Googled it.  After watching a video, I gave it a shot.  It was a success! 

Dried Fruit ‘n’ Nut Salad with Ginger Vinaigrette


  • one 4-Grain omega-3 large egg
  • 3 cups Fresh Express Fancy Greens- curly tango blend with crisp Romaine (Romaine lettuce, green tango, radicchio, carrots)
  • 1/2 orange bell pepper
  • 1 Tbsp sweet onion
  • 3/4 cup Bush’s Best reduced sodium chick peas
  • 2 Tbsp raisins
  • 2 Tbsp Craisins dried cranberries
  • 1/4 cup Wonderful mini almonds
  • 3 Tbsp Bolthouse Farms Asian ginger vinaigrette


  1. Hardboiled egg: Put an egg in a small pot, and fill the pot with tap water to cover the egg.  Place on stove top on high heat.  Bring water to a boil.  Remove pot from heat, place a lid on the pot, and allow to sit for 13 minutes.  Drain water.  Place egg in a bowl with tap water to cool egg.  Crack egg in bowl and use water to help remove the shell.  Slice the egg.
  2. Pour salad mix on a plate.  Add egg slices to lettuce.  Slice bell pepper and onion and add to lettuce along with chick peas, raisins, cranberries,and almonds.  Top with ginger dressing.  Serves: 1.  Enjoy!

Healthy, crunchy, sweet, salty goodness!  The hardboiled egg was delicate and tasty, too.

  • Nutrition note:  The new Dietary Guidelines recommend reducing sodium intake (including salt in food and added salt) to less than 2,300 mg per day and to 1,500 mg per day for those ≥ 51 years of age, African Americans, or those with hypertension, diabetes, or chronic kidney disease.  Canned food can be high in sodium.  When choosing canned food, look for reduced-sodium products.

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