Spring Green Salad with Hard-Boiled Eggs

Spring Green Salad with Hard-Boiled Eggs

0 Reviews
From: EatingWell.com, May 2018

This salad capitalizes on fresh spring produce and gets a simple protein boost from hard-boiled eggs. Meal-prep this healthy lunch salad by mixing the salad base together and simmering a batch of hard-boiled eggs on the weekend. Then you'll be ready to just add one or two eggs with a drizzle of tangy vinaigrette for the simplest spring salad-to-go.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 cups Spring Vegetable Salad (see associated recipe)
  • 2 hard-boiled eggs, sliced (see Tip)
  • 2 tablespoons coarsely chopped fresh dill
  • ¼ cup whole-wheat croutons (see associated recipe)
  • 2 tablespoons Garlic-Dijon Vinaigrette (see associated recipe)

Preparation

  • Prep

  • Ready In

  1. Pack salad in an airtight storage container. Add eggs, dill and croutons. Pack vinaigrette separately in a small jar. Just before eating, add the vinaigrette to the salad and toss to coat.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 474 calories; 30 g fat(6 g sat); 6 g fiber; 32 g carbohydrates; 19 g protein; 174 mcg folate; 373 mg cholesterol; 6 g sugars; 0 g added sugars; 5,847 IU vitamin A; 24 mg vitamin C; 133 mg calcium; 4 mg iron; 804 mg sodium; 73,581 mg potassium
  • Nutrition Bonus: Vitamin A (117% daily value), Folate (44% dv), Vitamin C (40% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ fat, 2 medium-fat protein, 2 vegetable, 1½ starch

Reviews 0