Stay full and healthy with nutrient-packed salads that come together in a flash on a busy weeknight.
Chopped Salad with Tangy Parmesan Dressing
- 3 Tbsp. grated Parmesan cheese
- 2 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. olive oil
- Sea salt and pepper, to taste
- 1 batch-cooked hard-boiled egg
- 3 cups romaine lettuce
- ½ cup chopped tomatoes
- ½ cup chopped cucumber
- 4 whole-grain crackers
Whisk Parmesan, lemon juice, mustard, oil, salt and pepper. Toss with remaining ingredients. Serve with crackers. You can make extra servings of the salad dressing and keep covered in the refrigerator for up to seven days.