Mimosa Salad

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups mixed salad greens Watercress sprigs
  • French Dressing
  • 2 small eggs or 1 large egg, hard-cooked


  1. Place the salad greens and watercress sprigs in a bowl and sprinkle with French dressing. Toss well and distribute on chilled salad plates.

  2. Peel the eggs, chop the whites, and sieve the yolks. Combine the mixture and sprinkle on the salad. Serve immediately.

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