Mediterranean Vegetable and Egg Salad Recipe

Name: Mediterranean Vegetable and Egg Salad
Prep time: 15M
Total time: 15 min
Yield: 4
Ingredients: 2 Red Wine Vinegar; 1 Dijon Mustard; 0.25 Salt; 0.25 Black Pepper; 0.33 Extra Virgin Olive Oil; 1 Marinated Artichoke Hearts; 1 Cherry Tomatoes; 4 Black Olives; 1 Capers; 1 Red Onions; 2 Parsley; 6 Boiled Egg; 4 fresh romaine lettuce USDA

10g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Mediterranean/Greek
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10.7g

Protein

31.7g

Fat

2.5g

Fiber

371.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 tbsp Red Wine Vinegar
1 tsp Dijon Mustard
0 1/4 tsp Salt
0 1/4 tsp Black Pepper
0 1/3 cup Extra Virgin Olive Oil
1 14.5 oz jar Marinated Artichoke Hearts
1 cup Cherry Tomatoes
4 oz Black Olives
1 tbsp, drained Capers
1 oz, raw, yields Red Onions
2 tbsp Parsley
6 large Boiled Egg
4 cup fresh romaine lettuce USDA

DIRECTIONS

For the dressing: Combine vinegar, mustard, salt and pepper in a jar with a tight-fitting lid; shake once, add oil and shake vigorously to mix.
For the salad: Combine artichoke hearts, quartered tomatoes, sliced olives, capers, chopped onion and parsley in a large bowl; add 2 tablespoons of the dressing and toss to coat.
Place lettuce in a serving bowl, top with artichoke mixture and sliced or chopped eggs, drizzle with remaining dressing and serve.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.