Green Salad Mimosa-Boiled Garnish 2-3 servings

2-3 (make sure eggs are not cracked) 2 tablespoon lemon juice, or rice vinegar 1 tablespoon 1/3-1/2 cup neutral oil 2 heads butter lettuce, or spring mix for 2-3 servings, rinsed Salt and pepper to taste

Directions: How to boil egg; Fill small saucepan half way up with water. Bring water to boil, boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the end containing the air pocket. Cut each egg in half, remove egg . Chop egg yolks and set aside. Now chop the egg whites, set aside.

Eggs can be cooked and peeled 3 days ahead. Transfer to an airtight container and chill

Vinaigrette: In a bowl, whisk together the mustard, salt, pepper, lemon juice. Slowly add the oil, in a thin stream, whisking all the time until the dressing is emulsified.

Salad Assembly: Dab lettuce with a towel to remove excess water. (When lettuce is wet, salad dressing will run off the salad greens). In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each serving plate and garnish with some of the diced and a dusting of the . For simpler version, serve salad with boiled eggs, cut in half.

Nutritional value 1 egg: 75 7 gram Fat 5 gram

Nutritional value 1 cup lettuce: Calories <10 Vitamin A 36%daily value Vitamin K 70% daily value Vitamin C 10%daily value