Average: 0 (0 votes)
Active time
10 minutes
2 Servings

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

  1. Layer each of the ingredients on a serving platter starting with the lettuce/spinach blend on the bottom.
  2. 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.)
  3. Drizzle the lemon dressing over the salad ingredients and chill for up to 2 hours if you wish before serving.

Courtesy of Mooney Farms


Calories: 450
Fat: 11g
Sodium: 470mg
Carbohydrate: 78g
Protein: 27g

Yield: 2 Servings

How'd it Taste?

Cheryl Rooker
No recipe for the Lemon Vinaigrette. Tried to use the recipe search, to no avail .
Thanks for bringing that oversight to our attention, Cheryl. We've added the vinaigrette recipe here.
Angela Davis
I can't see where the lemon vinaigrette recipe was added either. Would love to try.
Hi Angela, Please see Step #2 for the vinaigrette instructions. Enjoy the recipe!

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