Make some hard-boiled eggs ahead of time and store in the refrigerator for up to a week so you can assemble this salad in minutes.
2 cups of your favorite lettuce or spinach blend
1/3 cup sun-dried tomatoes, sliced
6-8 stalks of marinated or roasted asparagus
¼ cup olives, pitted and chopped
½ cup sliced sweet red and yellow peppers
2 hard-boiled eggs, sliced
1/2 teaspoon finely grated lemon zest
2 Tablespoons fresnly squeezed lemon juice
1/2 teaspoon Dijon mustard
3 to 4 Tablespoons extra virgin olive oil
Courtesy of Mooney Farms
Tammy says: I’m confused about the carbs? It’s says 78 grams of carbs. This looks like a low carb recipe.
Katherine-Oldways says: Hi Tammy, thank you so much for your comment! We have edited the recipe.
Angela Davis says: I can’t see where the lemon vinaigrette recipe was added either.
Would love to try.
Hannah-Oldways says: Hi Angela, Please see Step #2 for the vinaigrette instructions. Enjoy the recipe!
Cheryl Rooker says: No recipe for the Lemon Vinaigrette. Tried to use the recipe search, to no avail .
Cynthia says: Thanks for bringing that oversight to our attention, Cheryl. We’ve added the vinaigrette recipe here.
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