Mediterranean Vegetable and Egg Salad Recipe | @Atkins
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Mediterranean Vegetable and Egg Salad Recipe

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Atkins Mediterranean Vegetable and Egg Salad
9.4g
Net Carbs
Prep Time: 15 Minutes
Style:Mediterranean/Greek
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
10.2g

Protein

31.6g

Fat

1.6g

Fiber

364.2cal

Calories

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INGREDIENTS

  • 2 tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 0 1/3 cup Extra Virgin Olive Oil
  • 1 14.5 oz jar Marinated Artichoke Hearts
  • 1 cup Cherry Tomatoes
  • 4 oz Black Olives
  • 1 tbsp, drained Capers
  • 1 oz, raw, yields Red Onions
  • 2 tbsp Parsley
  • 2 leaf, medium medium Butterhead Lettuce (Includes Boston and Bibb Types)
  • 6 large Boiled Egg

DIRECTIONS

  1. 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.
  2. 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.
  3. Place lettuce in a serving bowl, top with artichoke mixture and sliced or chopped eggs, drizzle with remaining dressing and serve.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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