LA SALADE COTE CAP VERTE ( CHOPPED EGG SALAD)
The influence of French food in Senegal is unmistakable, yet Senegalese food has a quality of its own, with dishes from many other parts of the world and other parts of Africa incorporated into the cuisine. This Senegalese dish may be used either as an appetizer or as a salad. Posted for ZWT 2006
Provided by SusieQusie
Categories African
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Arrange greens in mounds on 6- to 7-inch salad plates.
- Sprinkle eggs heavily over the mound of greens.
- Combine dressing ingredients in a jar& shake thoroughly.
- Serve dressing separately.
Nutrition Facts : Calories 396.8, Fat 39.6, SaturatedFat 6.1, Cholesterol 141.3, Sodium 436.8, Carbohydrate 7.3, Fiber 0.4, Sugar 6.4, Protein 4.6
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