YOUR SOLIN GENERATED RECIPE
Boiled Egg and Fresh Garden Salad with Creamy Dill Dressing
Enjoy a vibrant, fresh garden salad accented with perfectly boiled eggs and a tangy, creamy dill dressing that elevates every bite. This dish features crisp mixed greens, juicy cherry tomatoes, cool cucumbers, and red onions combined with protein-packed eggs and a velvety nonfat Greek yogurt dressing, offering a refreshing and satisfying meal at any time of the day.
INGREDIENTS
4 large Eggs
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 medium Cucumber
1/4 medium Red Onion
1/2 cup Nonfat Greek Yogurt
2 tbsp Fresh Dill
1 tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper, to taste
PREPARATION
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes until fully hard-boiled.
While the eggs cook, prepare the salad. Rinse the mixed greens, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place all vegetables in a large salad bowl.
In a small bowl, combine nonfat Greek yogurt, fresh dill, lemon juice, olive oil, salt, and pepper. Whisk together to create a smooth creamy dill dressing.
Once the eggs are boiled, cool them under running water, peel, and slice them in half.
Toss the salad ingredients with the creamy dill dressing until evenly coated.
Top the salad with the sliced boiled eggs and sprinkle a little extra dill, salt, and pepper if desired before serving.