Tuesday, September 16, 2014

Egg Salad

Spring Mix - 1 cup
Boiled eggs - 2 sliced
Black and Green olives - 2 each crushed 
Tomatoes - 1 diced
Mushrooms sliced - 2 lightly fried in olive oil. 

For the Dressing:
Lemon juice - 2 tbs
Olive oil1 tbs
Salt to taste
Pepper - 1/2 tap
Dijon mustard - 1/4 tsp

1. Prepare the dressing by mixing together all the dressing ingredients and whisking them well. 
2. Add 3/4th of the dressing to the spring mix after adding sliced fried mushrooms, olives, and diced tomatoes. Toss and mix well.
3. Layer the salad mix on a serving plate. Top with sliced boiled eggs.
4. Drizzle the remaining dressing on the eggs and enjoy.