Ingredients
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
1/3 cup extra-virgin olive oil
12 cups chopped mixed salad greens (can buy bagged in produce section or on the salad bar)
3 large hard-boiled eggs
Directions
1.Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Whisk in oil in a slow steady stream until well combined.
2.Add salad greens and toss. Add chopped up hard boiled egges - chop however you like. (Sprinkle on top of individual salads)
Tips & Notes
Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Makes 10, 1 1/4 cup servings
Nutrition Per serving: 92 calories; 8 g fat (1 g sat, 6 g mono); 22 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber
Source: http://www.eatingwell.com/
That looks really good!
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