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Foo Yong Salad with Egg and Vegetables

Foo Yong Salad with Egg and Vegetables prepared dish

This foo yong salad combines fluffy scrambled eggs with a vibrant mix of fresh vegetables, creating a delightful and nutritious dish. Perfect as a light lunch or a refreshing dinner option, it offers a balance of flavors and textures. Enjoy this colorful salad drizzled with a tangy dressing for an added zing!

This recipe is chinese style, lunch, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include eggs, bell pepper, mixed salad greens, black pepper.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 4 large eggs (beaten)
  • 1 cup bell pepper (diced)
  • 4 cups mixed salad greens
  • 1 tsp black pepper
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 stalks green onion (chopped)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 medium carrot (grated)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the beaten eggs to the skillet and scramble until fully cooked.
  3. In a large bowl, combine the diced bell pepper, grated carrot, and chopped green onion.
  4. Add the scrambled eggs to the bowl with the vegetables and mix well.
  5. In a small bowl, whisk together the soy sauce, sesame oil, salt, and black pepper.
  6. Pour the dressing over the egg and vegetable mixture, and toss to combine.
  7. Serve the mixture over a bed of mixed salad greens.

Nutrition (per serving)

  • Calories: 210
  • Protein: 10 g
  • Fat: 14 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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