Fresh & Vibrant Green Salad
Whip up a Delicious Green Salad in 10 Minutes! Perfect for a Quick & Healthy Breakfast!
Feeling refreshed just by looking at it! Today, we’re making a vibrant ‘Green Salad’ using a colorful assortment of leafy greens. This salad is not only beautiful but also incredibly quick to prepare, making it an ideal choice for a healthy and energizing start to your day. Enjoy the delightful combination of fresh greens, sweet citrus, savory olives, and crunchy nuts!
Salad Ingredients- 130g fresh mixed green salad leaves (e.g., romaine, lettuce, baby spinach, your choice)
- 1 orange or tangerine (peeled and segmented)
- 20 pitted black olives
- 2 Tbsp grated cheese (like Parmesan or feta)
- 1 small bag (approx. 30g) walnuts
For the Boiled Eggs- 2 large eggs
- 1 tsp salt (to help prevent cracking and for seasoning)
- 3 Tbsp white vinegar (also helps prevent cracking)
For the Dressing- 1 Tbsp balsamic vinegar
- Extra virgin olive oil (drizzle generously to taste)
- 2 large eggs
- 1 tsp salt (to help prevent cracking and for seasoning)
- 3 Tbsp white vinegar (also helps prevent cracking)
For the Dressing- 1 Tbsp balsamic vinegar
- Extra virgin olive oil (drizzle generously to taste)
Cooking Instructions
Step 1
Gently place 2 large eggs into a small saucepan. Be careful not to overcrowd the pot.
Step 2
Fill the saucepan with enough cold water to cover the eggs completely. Add 1 teaspoon of salt and 3 tablespoons of vinegar to the water. The salt helps season the eggs and the vinegar helps prevent the shells from cracking during boiling.
Step 3
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and let the eggs cook for 10 minutes. This ensures they are perfectly hard-boiled.
Step 4
Once cooked, immediately transfer the boiled eggs to a bowl of ice-cold water. This rapid cooling stops the cooking process and makes the egg shells much easier to peel.
Step 5
While the eggs are cooling, wash the 130g of mixed green salad leaves thoroughly under cold running water.
Step 6
Gently shake the washed greens in a colander or use a salad spinner to remove excess water. Excess moisture can dilute the dressing and make the salad soggy. Peel the orange/tangerine and separate it into segments.
Step 7
Arrange the drained salad greens in your serving bowl. Add the 20 pitted black olives, distributing them evenly.
Step 8
Sprinkle the bag of walnuts over the salad. You can lightly crush them if you prefer smaller pieces.
Step 9
Peel the cooled hard-boiled eggs. Slice them in half and arrange them attractively on top of the salad.
Step 10
Sprinkle the 2 tablespoons of grated cheese evenly over the salad to add a savory flavor.
Step 11
Now, let’s prepare the simple yet delicious dressing. In a small bowl, add 1 tablespoon of balsamic vinegar.
Step 12
Drizzle a generous amount of extra virgin olive oil over the balsamic vinegar. Whisk them together gently. Taste and adjust the olive oil if needed. Drizzle this dressing over the salad just before serving.
Step 13
Feel free to customize this salad! Add any fresh fruits or nuts you have on hand for a personalized touch. If you don’t have olive oil, a drizzle of honey mixed with plain yogurt makes a delightful alternative dressing.
Step 14
Wishing you a happy and delicious meal today! Enjoy your fresh green salad!
