for the Salad

2 cups of your favorite lettuce or spinach blend

1 8.5-ounce jar 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

for the Lemon Vinaigrette

½ teaspoon finely grated lemon zest

2 Tablespoons fresnly squeezed lemon juice

½ teaspoon Dijon mustard

3 to 4 Tablespoons extra virgin olive oil