Refreshing Salad of Lettuce and Eggs

Directions:

1. Prep the Vegetables:

   • Wash and dry all produce. Chop the romaine into bite-sized pieces.

   • Thinly slice the cucumber, halve the cherry tomatoes, and slice the red onion if using.

2. Cook the Eggs:

   • Place eggs in a saucepan, cover with water, and bring to a boil.

   • Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.

   • Drain, rinse under cold water, peel, and cut into quarters.

3. Make the Dressing:

   • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.

4. Assemble the Salad:

   • In a large bowl, combine lettuce, cucumber, tomatoes, and red onions.

   • Drizzle with dressing and toss gently to coat.

   • Top with egg quarters and sprinkle with feta (if using). Serve immediately.

Why You’ll Love It:

• Light & Nutritious: Packed with protein from eggs and fresh crunch from veggies.

• Meal-Prep Friendly: Prep ingredients ahead and assemble when ready.

• Versatile: Perfect for keto, low-carb, or a quick healthy lunch.

For extra creaminess, try adding avocado or a dollop of Greek yogurt!