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. Source: EatingWell.com, May 2018

Lauren Grant
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Ingredients

Directions

  • 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.

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Tips

To make ahead: Refrigerate for up to 1 day.

Tip: Here's how to cook a perfect hard-boiled egg.

Nutrition Facts

474 calories; 29.5 g total fat; 5.9 g saturated fat; 373 mg cholesterol; 804 mg sodium. 73581 mg potassium; 31.6 g carbohydrates; 6 g fiber; 6 g sugar; 18.8 g protein; 5847 IU vitamin a iu; 24 mg vitamin c; 174 mcg folate; 133 mg calcium; 4 mg iron; 43 mg magnesium;