Mediterranean Vegetable and Egg Salad
10.0g
Net Carbs
10.7g
Protein
31.7g
Fat
2.5g
Fiber
371
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 14.5 oz jar Marinated Artichoke Hearts
- 1 cup Cherry Tomato
- 4 ounces Black Olives
- 1 tablespoon drained Capers
- 2 leaves Butterhead Lettuce (Includes Boston and Bibb Types)
- 1 oz, raw, yield Red Onions
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Parsley
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1/3 cup Extra Virgin Olive Oil
- 6 large Boiled Eggs
Directions:
- For the dressing: Combine vinegar, mustard, salt and pepper in a jar with a tight-fitting lid; shake once, add oil and shake vigorously to mix.
- For the salad: Combine artichoke hearts, quartered tomatoes, sliced olives, capers, chopped onion and parsley in a large bowl; add 2 tablespoons of the dressing and toss to coat.
- Place lettuce in a serving bowl, top with artichoke mixture and sliced or chopped eggs, drizzle with remaining dressing and serve.
