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Egg And Endive Salad With Lemon Mustard Vinaigrette

Diet.Guru's picture
Ingredients
  Belgian endives 8 Ounce, each cut lengthwise into eighths (Around 2 Pieces)
  Cherry tomatoes 12 , cut into halves
  Hard cooked eggs 4 , cut into quarters
  Lemon mustard vinaigrette 1 Tablespoon
Directions

On each of 4 salad plates arrange 4 endive pieces; top each portion with 6 cherry tomato halves, cut-side down, and 4 egg quarters.
Cover and refrigerate until chilled.
To serve, pour 1/4 of vinaigrette over each portion of salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Healthy

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