Fresh Lima Salad
|Lima beans||2 Cup (32 tbs)|
|Halved cherry tomatoes||1 1⁄2 Cup (24 tbs)|
|Thinly sliced bell peppers||1 Cup (16 tbs) (Yellow / Green Variety)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Snipped chives||2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Minced garlic||2 Teaspoon|
|Torn spinach leaves||2 Cup (32 tbs)|
|Hard cooked eggs||2|
|Seasoned whole grain croutons||1 Cup (16 tbs)|
Steam the lima beans until just tender, about 5 minutes.
Place in a large bowl.
Add the tomatoes, peppers, scallions, basil and chives.
Toss to combine.
In a small bowl, whisk together the lemon juice, water, oil, mustard and garlic.
Pour over the salad and toss well.
Line individual plates with the spinach.
Spoon on the salad.
Cut the eggs into wedges and add to the plates.
Sprinkle with the croutons.