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Dairy Free
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Gluten Free
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Nut Free
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Vegetarian
Simple Chopped Salad with Sweet Dijon Vinaigrette

Did you know that romaine lettuce is a source of protein? A head of romaine lettuce head is 17% protein, and each serving provides approximately 1 gram of protein. At 2 grams of dietary fiber per serving, it also supplies double the dietary fiber of the other three most commonly consumed types of lettuce: iceberg, green leaf, and butterhead. It’s also packed with more vitamin A than a carrot!
If you are new to leafy greens, romaine lettuce is a great lettuce to try first—the taste isn’t as strong as other leafy greens and it has a great, crisp crunch to it. So enjoy this chopped salad that uses Romaine lettuce topped with mushrooms, cucumbers, tomatoes, eggs and a sweet, tasty vinaigrette.
Romaine lettuce isn’t the only nutritious ingredient in this salad! Mushrooms are rich in vitamin B and cucumbers are low in calories!
INGREDIENTS:
- 1/2 tablespoon olive oil
- 1 pound white mushrooms, sliced
- a pinch of salt
- 1 romaine lettuce head
- 1/4 English cucumber, sliced
- 10 cherry tomatoes, sliced
- 2 large eggs, hard-boiled and sliced
- 1 tablespoon fresh dill, chopped
Sweet Dijon Vinaigrette:
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- a pinch of salt
INSTRUCTIONS:
- Sweet dijon vinaigrette: Whisk mustard, honey, oil, red wine vinegar, and salt in a small bowl. Set aside.
- Saute mushrooms in a skillet with 1 tablespoon olive oil and a pinch of salt for 2 minutes.
- Arrange lettuce, cucumbers, tomatoes, eggs, and mushrooms in a plate. Drizzle vinaigrette and sprinkle dill on top.

Simple Chopped Salad with Sweet Dijon Vinaigrette
Equipment
- whisk
- bowl
Ingredients
- ½ Tbsp olive oil
- 1 lb white mushrooms, sliced
- 1 pinch salt
- 1 head romaine lettuce, chopped
- ¼ English cucumber, sliced
- 2 large eggs, hard-boiled & sliced
- 1 Tbsp fresh dill, chopped
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 pinch salt
Instructions
- Sweet dijon vinaigrette: Whisk mustard, honey, olive oil, red wine vinegar, and salt in a small bowl. Set aside.
- Saute mushrooms in a skillet with 1 Tablespoon olive oil and a pinch of salt for 2 minutes.
- Arrange lettuce, cucumbers, tomatoes, cooked eggs, and mushrooms in a plate. Drizzle vinaigrette and sprinkle dill on top. Serve fresh!