Nutrition per serving may change if servings are adjusted.
3 cups spring mix salad greens
2 tablespoons lemon vinaigrette, divided (see Tip)
¼ cup steamed green beans
¼ cup diced cooked baby potatoes
¼ cup grape tomatoes, halved
1 large hard-boiled egg, sliced
½ ounce pitted Kalamata olives
2 tablespoons crumbled reduced-fat feta cheese ( ½ oz.)
Toss salad greens with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
Gently toss green beans and potatoes with the remaining 2 tsp. vinaigrette; arrange on top of the salad greens. Top with tomatoes, egg, olives, and feta and serve.
Tip: To make a quick homemade lemon vinaigrette, whisk 2 Tbsp. lemon juice with ½ tsp. minced garlic, ¼ tsp. dried thyme, and ⅛ tsp. each salt and pepper. Slowly whisk in ¼ cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator, for up to 5 days. Bring to room temperature before using.
366 calories;24 g fat(5 g sat); 6 g fiber; 23 g carbohydrates; 13 g protein; 41 mcg folate; 192 mg cholesterol; 5 g sugars; 0 g added sugars; 10,972 IU vitamin A; 47 mg vitamin C; 155 mg calcium; 3 mg iron; 651 mg sodium; 215 mg potassium
Vitamin A (219% daily value), Vitamin C (78% dv)