Description
A fresh and vibrant salad with a mix of herbs, crunchy walnuts, and protein-rich eggs, perfect for springtime.
Ingredients
Scale
- 4 cups mixed salad greens (arugula, spinach, mesclun)
- 2 large eggs
- 1 cup walnuts, toasted and coarsely chopped
- ½ cup fresh herbs (parsley, chives, dill), finely chopped
- ½ cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- ¼ cup crumbled feta cheese (optional)
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 10-12 minutes in ice bath before peeling.
- Prepare the salad base: In a large mixing bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and chopped fresh herbs.
- Make the dressing: In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
- Toast the walnuts: In a dry skillet over medium heat, toast walnuts for about 5 minutes or until fragrant.
- Assemble the salad: Chop boiled eggs into quarters. Add toasted walnuts and eggs to salad base. Drizzle dressing over and toss gently to combine.
- Serve: If using, sprinkle crumbled feta cheese on top. Serve immediately as a light meal or side dish.
Notes
Best enjoyed fresh. Store leftover salad in an airtight container up to 2 days, keeping dressing separate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 186mg