Active time
10 minutesYield
2 ServingsNutrition
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Ingredients
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
Instructions
- Layer each of the ingredients on a serving platter starting with the lettuce/spinach blend on the bottom.
- Whisk together the lemon juice, mustard and lemon zest, then add 3 tablespoons olive oil slowly, whisking as you go. Taste. Add the other tablespoon olive oil if desired. (Dressing can be prepared ahead and kept in refrigerator up to 3 days in an airtight container.)
- Drizzle the lemon dressing over the salad ingredients and chill for up to 2 hours if you wish before serving.
Courtesy of Mooney Farms
Nutrition
Calories: 330Total Fat: 28g
Saturated Fat:4.5g
Sodium: 250mg
Carbohydrate: 13g
Fiber:5 g
Sugar: 8g
(Added Sugar: 0)
Protein: 10g
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