Mixed Mini-romaine and Iceberg Salad with Microgreens and Hard Boiled Eggs

Mixed Mini-romaine and Iceberg Salad with Microgreens and Hard Boiled Eggs

  • Servings: 2
  • Difficulty: easy
  • Print

Simple salad with mustard vinaigrette that celebrates the greens.


For the Salad

  • 4 cups mixed garden greens, loosely chopped
  • 2 cups mixed microgreens
  • 3 hard boiled eggs
  • 3 fresh radish
  • salt and pepper to taste

For the vinaigrette

  • 1 tbsp white distilled vinegar
  • 1 tbsp spicy mustard
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp fresh ground black pepper

Directions

  1. Wash, dry, and toss greens and vegetables together.
  2. Slice eggs and place on top of salad.
  3. Add vinegar and mustard in a medium bowl and whisk to an emulsion.
  4. Add vegetable oil, salt, and pepper. Whisk vigorously. Drizzle on top of salad.

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