Mixed Green Salad with a Hard-Boiled Egg

13 10 470
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 2
Mixed Green Salad with a Hard-Boiled Egg
Health Highlights


2 large egg Egg, hard boiled (cut in half)
1/4 cup Extra virgin olive oil (dressing)
1/4 cup White wine vinegar (dressing)
1 tbsp Dijon mustard (dressing)
1 tbsp Honey, raw (dressing)
1 clove(s) Garlic (dressing)
1 pinch Salt (dressing - to taste)
1 dash Black pepper (dressing - to taste)
2 cup Lettuce, spring mix (mesclun)
1 green onion (stem) Green onion (chopped)
1 large Carrots (grated)
1/4 cup Alfalfa sprouts (approx. 1 handful)
1/2 cup Chickpeas, canned, drained


  1. Boil the eggs:
    • Place the eggs in a pot and cover with cold water (about 1 inch over the egg).
    • Bring to a boil over medium-high heat, then cover and allow to boil for 8-10 minutes.
    • Drain in cold ice water and peel, and cut each egg in half.
  2. Meanwhile, prepare the dressing. In a small or medium-sized glass measuring cup, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
  3. Divide the lettuce mix, green onion, carrot, alfalfa sprouts, and carrot in between two salad bowls. Top with chickpeas and egg halves, then drizzle on the dressing. 



Optional Toppings:

Hemp seeds or Chia seeds (for additional protein)
Toasted almond slivers
Dried cranberries
Goat or feta cheese, crumbled

Nutrition Facts

Per Portion

Calories 470
Calories from fat 309
Calories from saturated fat 50
Total Fat 34 g
Saturated Fat 5.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 22.3 g
Cholesterol 187 mg
Sodium 416 mg
Potassium 417 mg
Total Carbohydrate 31 g
Dietary Fiber 6.4 g
Sugars 13.5 g
Protein 12.1 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.1

Energy sources


Meal Type(s)