Mediterranean Chopped Salad

Having a salad for a meal? Why not add an egg to make it even healthier! Studies show that eating eggs, which naturally contain fats, alongside vegetables helps the body to better absorb the fat-soluble nutrients in veggies like vitamin E and lutein.

This Mediterranean Chopped Salad is filled with colorful veggies like cherry tomatoes and cucumbers. Perfectly hard-boiled eggs on top allow you to maximize the benefits of all of the salad’s healthy nutrients!

INGREDIENTS:

4 hard-boiled large eggs, cooled to room temperature, peeled and quartered
6 cups packed chopped romaine lettuce hearts
1 cup halved cherry tomatoes
1 cup chopped cucumber
1 cup canned chickpeas, rinsed and drained
¼ cup pitted quartered Kalamata olives
¼ cup crumbled feta cheese
2 Tbsp. red wine vinegar
1 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped chives
1 tsp. Dijon mustard
¼ cup extra-virgin olive oil

DIRECTIONS:

  1.  COMBINE lettuce, tomatoes, cucumber, chickpeas and olives in large bowl. TOP with feta cheese.
  2. WHISK together vinegar, parsley, chives and mustard in small bowl. ADD olive oil slowly, whisking until combined.
  3. TOSS salad lightly with dressing and DIVIDE evenly among 4 dinner plates. TOP with eggs.
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