for the Salad
2 cups of your favorite lettuce or spinach blend
⅓ 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
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
Recipe courtesy of Mooney Farms, [1]Oldways photo
Links
[1] https://bellasunluci.com