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.

Lauren Grant
Source:, May 2018


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

474 calories; protein 18.8g 38% DV; carbohydrates 31.6g 10% DV; exchange other carbs 2; dietary fiber 6g 24% DV; sugars 6.1g; fat 29.5g 46% DV; saturated fat 5.9g 30% DV; cholesterol 373mg 124% DV; vitamin a iu 5847.3IU 117% DV; vitamin c 24.1mg 40% DV; folate 173.6mcg 43% DV; calcium 133.3mg 13% DV; iron 3.8mg 21% DV; magnesium 42.5mg 15% DV; potassium 73581mg 2061% DV; sodium 803.6mg 32% DV; thiamin 0.2mg 20% DV.