Ingredients for Baby Greens With Mustard Vinaigrette
- 2 large eggs
- Honey Dijon Mustard
- White Pepper
- 1 teaspoon salt
- Red Wine Vinegar
- 4 tablespoons extra virgin olive oil
- Butter Lettuce
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How to Make Baby Greens With Mustard Vinaigrette
- Cook 2 large eggs until hard-boiled. Peel and chop once cool.
- In a blender, combine 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 4 tablespoons olive oil, 1 tablespoon honey, and 1 teaspoon salt. Blend until smooth and creamy.
- Gently toss 5 ounces of baby greens with the vinaigrette in a large bowl.
- Add the chopped hard-boiled eggs and 2 tablespoons of crispy bacon bits (optional). Toss gently to combine.
- Serve immediately on a chilled plate or salad bowl. Garnish with 1 tablespoon of fresh, chopped parsley.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
1g
Fat
21g
Carbs
0g