Just made this for supper tonight, and this salad was so good – a real “lick the bowl” dressing. Maya made Ina’s Salmon using honey mustard, since we were out of Dijon and she roasted some Butternut Squash with butter, salt and pepper. They were so delicious and had lots of bright, vivid colors on the plate. I love eating dinners like this!
3 Tbsp Balsamic Vinegar (Costco’s is amazingly good)
2 Tbsp Olive oil
1/4 tsp garlic powder
1 tsp honey mustard
1 Tbsp chopped fresh parsley
1/8 tsp salt
1/4 tsp black pepper
Hearts of Romaine, chopped
4 eggs, hard-boiled, peeled and quartered
Mix 1st 7 ingredients in a bowl.
Put romaine lettuce in a large bowl. Add hard-boiled eggs and dressing and toss. Our eggs were still warm from boiling which was a nice counterpoint to the cool, crisp salad.