Salad with Hardboiled Egg and Walnuts
 

Salad with Hardboiled Egg and Walnuts

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This simple salad has lots of protein from the egg, cheese and walnuts and works great for a quick, last-minute dinner or lunch.

SERVING SIZE

2

INGREDIENTS

1-2 heads assorted lettuces (we used butter and red leaf)

2 eggs, hardboiled

1 handful walnuts

Provolone cheese, sliced (optional)

Dressing:

2 tablespoons Dijon mustard

1 tablespoon soy sauce

2 tablespoons red wine vinegar

1 clove garlic, minced

4 tablespoons olive oil

 

INSTRUCTIONS

Fill a small saucepan with water and place two eggs in the pan. Bring to a boil, cover and remove from heat. Let them cook for 10 minutes, then remove from heat and remove eggs with slotted spoon. Cool in a bowl of ice water. Peel and slice.

In a small jar, combine the Dijon, soy sauce, vinegar and garlic. Drizzle in the olive oil and shake to combine.

Rinse lettuce leaves and pat dry. Tear up lettuce leaves and divide among two plates. Top with sliced cheese, sliced egg and walnuts. Drizzle with dressing and enjoy!

  PRINT VERSION

vegetable plate

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