Wednesday, April 15, 2015

Lighter Egg Salad



Onions are native to Middle East and Asia, and have been cultivated for more than five thousand years. Onions were highly regarded by the Egyptians. They use them as currency to pay the workers who built the pyramids, but they also placed them in the tombs of kings, such as Tutankhamen, so that they could carry these gifts bestowed with spiritual significance with them to the afterlife.
Onions have been revered throughout time not only for their culinary use, but also for their therapeutic properties. The 6th century, onions were used as a medicine in India. While they were popular with the ancient Greeks and Romans, they were oftentimes dressed with seasonings since many people did not find them spicy enough. Yet, it was their pungency that made onions popular among poor people throughout the world that could freely use this inexpensive vegetable to add spark to the meals. Onions were an indispensable vegetable in the cuisines of many European countries during the Middle Ages and later even served as a classic healthy breakfast food. Christopher Columbus brought onions to the West Indies; their cultivation spread from there throughout the Western Hemisphere. Today America, China, India, Russian, and Spain are among the leading producers of onions.

Onions have a lot of health benefits, such as cardiovascular, support the bones and tissues that connect to the bones, anti-inflammatory benefits, and lower risk of some cancer.
Research: WH Foods
 

A different version of egg salad. Full of flavor, so give it a try, you will like it.

Lighter Egg Salad
Recipe by Christine Lamb (Christine’s Pantry), 2015

Ingredients:
6 hard-boiled eggs, peeled and chopped
2 tomatoes, seeded and diced
1/2 cup red onion, diced
salt and pepper to taste
1 tablespoon chopped parsley
shredded lettuce

Directions:
Combine hard-boiled eggs, tomatoes, onions, salt, pepper and parsley. Serve on a bed of shredded lettuce. Enjoy!

 

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