Ingredients
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½ cup extra-virgin olive oil
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½ cup balsamic vinegar
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¼ cup chopped shallot
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1 tablespoon Dijon mustard
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1 teaspoon Italian seasoning
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½ teaspoon salt
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½ teaspoon ground pepper
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¼ cup shredded carrot
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¼ cup sliced radishes
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¼ cup sliced cucumber
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2 hard-boiled large eggs, halved
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¼ cup nonfat shredded Cheddar cheese
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1 cup mixed salad greens
Directions
- Whisk ½ cup each oil and vinegar, ¼ cup shallot, 1 tablespoon mustard, 1 teaspoon Italian seasoning and ½ teaspoon each salt and pepper together in a large bowl. Pour 2 tablespoons of the vinaigrette into a 1-quart mason jar. (Reserve the remaining dressing for another use.)
- Add ¼ cup each carrot, radishes and cucumber, 2 halved eggs and ¼ cup Cheddar to the jar. Top with 1 cup spring mix. Cover and refrigerate for up to 3 days. When ready to eat, shake the jar until the vinaigrette is evenly distributed.
