Name: Egg Salad over Boston Lettuce
Ingredients: 1 large egg(s) hard boiled; 2 tsp canola oil; 1 tsp white wine vinegar; 1 tsp Dijon mustard; 2 Tbsp uncooked carrot(s) shredded; 0.25 cup(s) cucumber(s) diced; 6 leaf/leaves boston lettuce spread on a plate; 0.25 cup(s) unsweetened dill pickle(s) (optional); 1 medium pear(s)

Meal Items

egg(s)

1 large, hard boiled
canola oil

2 tsp
white wine vinegar

1 tsp
Dijon mustard

1 tsp
uncooked carrot(s)

2 Tbsp, shredded
cucumber(s)

¼ cup(s), diced
boston lettuce

6 leaf/leaves, spread on a plate
unsweetened dill pickle(s)

¼ cup(s), (optional)
pear(s)

1 medium

Notes

Combine egg with oil, mustard and vinegar. Season to taste and mix well. Place mixture in center of lettuce leaves and top with vegetables. Enjoy with pickle. Save pear for dessert.

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Egg Salad over Boston Lettuce

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Egg Salad over Boston Lettuce

A happier, healthier you starts here

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