Mediterranean Vegetable and Egg Salad Recipe


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

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 cup CHERRY TOMATOES Hingenuity, Inc.
  • 0 1/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 0 1/3 cup EXTRA VIRGIN OLIVE OIL Salov North America Corp.
  • 1 tbsp, drained CAPERS BJ's Wholesale Club / Corporate Brands
  • 2 tbsp PARSLEY Adams Extract Co.
  • 2 tbsp RED WINE VINEGAR Alanric Food Distributors, Inc.
  • 4 oz BLACK OLIVES Cortas Canning & Refrigerating
  • 0 1/4 tsp SALT Morton Salt, Inc.
  • 6 large Boiled Egg
  • 1 oz, raw, yields Red Onions
  • 1 14.5 oz jar MARINATED ARTICHOKE HEARTS BJ's Wholesale Club / Corporate Brands
  • 1 tsp DIJON MUSTARD Whole Foods Market, Inc.
  • 2 leaf, medium medium Butterhead Lettuce (Includes Boston and Bibb Types)

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.