California Niçoise Salad with Hard-Boiled Eggs Recipe

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Eat right with color! Why not pair crisp romaine lettuce with arugula and an array of fresh summer produce to make a California Nicoise Salad? Add in ready-to-use Safest Choice™ Hard-Boiled Eggs for a great source of high-quality protein...and pack in the fresh flavors!

Servings: 4

Active time: 25 minutes
Total time: 25 minutes

Ingredients

6 Safest Choice™ hard-boiled egg(s)
1 avocado (diced)
1 tomato (diced)
pinch garlic powder
cilantro (few sprigs)
1 Tbsp olive oil
1 tsp lemon juice
salt to taste
pepper to taste
4 oz red bell peppers (julienne cut)
1/2 yellow onion (julienne cut)
5 oz sweet potatoes (very thinly sliced)
5 oz green beans
1 oz Bibb lettuce (rinsed clean and chopped)
1 oz arugula (rinsed clean)

Preparation

Preheat oven to 425° F.
Slice eggs into quarters.
Prepare avocado salsa by combining avocado, tomato, garlic powder, cilantro, olive oil, lemon juice, salt, and pepper. Refrigerate until ready for use.
Spray baking sheet with non-stick cooking spray. Lay out red peppers, onions, and sweet potatoes on baking sheet and bake about 15 minutes, until tender.
Steam and drain green beans.
Rinse and chop greens.
Combine greens with avocado salsa. Arrange or garnish with eggs, roasted bell peppers & onions, green beans, and sweet potatoes on top of greens.

Nutrition

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category	Amount
Calories	280
Calories from Fat	170
Total Fat	19g (29% DV)
Saturated Fat	4g (20% DV)
Trans Fat	0g
Cholesterol	280mg (93% DV)
Sodium	260mg (11% DV)
Total Carbohydrate	17g (6% DV)
Dietary Fiber	6g (24% DV)
Sugars	7g
Protein	12g
Vitamin A	40%
Vitamin C	70%
Calcium	10%
Iron	15%