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Rainbow Chopped Salad

Ingredients

Scale

FOR THE SALAD

  • 2 packs of butter lettuce (romaine, spring mix, arugula) coarsely sliced
  • 6 hard-boiled eggs
  • 1 pack red cherry tomatoes halved
  • 1 orange/yellow pepper diced
  • 4 Persian cucumbers diced
  • ½ cup Kalamata olive halved
  • ½ cup marinated sundried tomatoes
  • ½ red onion diced
  • Croutons (***optional)

FOR THE DRESSING

  • ½ cup red wine or apple cider vinegar
  • ¾ cup olive oil
  • 1 heaped tsp mustard powder
  • 2 tsp minced garlic
  • 3 TBS mayonnaise
  • ½ cup brown sugar
  • Lots of coarse salt & black pepper

Instructions

Chop the lettuce and place it at the bottom of a large flat platter or bowl.

Separate the egg yolks and whites and chop them separately. Halve the tomatoes and Kalamata olives. Dice the onions, yellow pepper, and cucumbers into small cubes.

Start with the tomatoes and cucumbers and arrange them in 2 rows at the center of the bowl.

Work towards the outside of the circle creating rows with the other vegetables. From left to right—olives, red onion, egg yolk, egg white, cucumbers, cherry tomatoes, orange pepper, sundried tomatoes.

Place all ingredients for dressing in a blender and blend until well mixed. Top salad with croutons (***) and dress just before serving.

SERVES 4-6

Notes

Dressing can be made ahead.

Find it online: https://melissamayo.com/recipe/rainbow-chopped-salad/