Elegant Salad with Mustard Vinaigrette

A light and satisfying salad combining crunchy mixed greens with hard-boiled eggs and a zesty homemade mustard vinaigrette.

Prep Time 15

Cook Time 12

Total Time 27

Course Appetizer, Salad

Cuisine American

Servings servings

Calories 250 kcal

8 cups Mixed greens (e.g., arugula, spinach, frisée) Use any combination of your favorite leafy greens if mixed greens are unavailable.
4 large eggs Hard-boil these for the salad.

2 tablespoons Dijon mustard Substitute with yellow mustard if necessary.
2 tablespoons red wine vinegar Apple cider vinegar or white wine vinegar are good substitutes.
1/4 cup olive oil Can substitute with avocado oil or sesame oil.
to taste Salt and pepper Adjust according to your preference.

Begin by placing the eggs in a pot of cold water. Bring to a vigorous boil, then simmer for 9-12 minutes.
Once cooked, cool and peel the eggs to reveal the creamy yolks.

In a small bowl, whisk together the Dijon mustard, red wine vinegar, salt, and pepper.
Slowly drizzle in the olive oil while whisking until emulsified.

In a large bowl, toss the mixed greens with the mustard vinaigrette until well coated.
Chop the cooled hard-boiled eggs in half and place them atop the dressed greens.

Serve the salad on individual plates or as a shared bowl. Add toppings like croutons, nuts, or cheese to customize.

Serving: 1gCalories: 250kcalCarbohydrates: 8gProtein: 10gFat: 22gSaturated Fat: 3gSodium: 350mgFiber: 2gSugar: 1g

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