Herb Garden Salad
Herb Garden Salad might be just the side dish you are searching for. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 9g of fat, and a total of 128 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have white-wine vinegar, sugar-snap peas, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Place eggs in a saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand 12 minutes. Run eggs under water to cool; peel eggs, cut in half, and reserve.
Meanwhile, bring a large pot of water to a boil with 1 teaspoon salt; place a large bowl of ice water near stove. Boil asparagus 2 minutes or until bright green.
Transfer asparagus immediately to ice water (reserve boiling water). Reserve ice water and repeat with snap peas, boiling 1-2 minutes.
In a bowl, combine garlic, lemon zest and juice, vinegar, oil, remaining 1/4 teaspoon salt, and black pepper. In a serving bowl, combine asparagus, peas, watercress, herbs, and eggs. Just before serving, drizzle salad with dressing and toss to combine.