Whole Herb Chopped Salad

Now this is a ‘green’ salad…Filled with the dark vibrant green colors from the salad greens, veggies, and fresh leafy herbs. Then all topped with the stark white and yellow from chopped hard-boiled eggs. This Whole Herb Chopped Salad is simple and delicious with a light lemony dressing.

Cook beans and peas until tender-crisp. Run under cold water immediately after draining to stop the cooking process. Drain, set aside. Divide all salad ingredients into 4-6 bowls. Whisk all dressing ingredients together, using just enough oil until you get the consistency you desire, then drizzle over salad.

Whole Herb Chopped Salad

Marla Hingley

Fresh herbs is what really makes this salad amazing.

5 from 1 vote

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Prep Time 12 mins

Cook Time 15 mins

Total Time 27 mins

Servings 4

Ingredients

  

1x2x3x

• 4 eggs hard boiled, chopped
• 8 oz green beans trimmed
• 8 oz snap peas trimmed
• 4 cups packed spinach
• ¼ cup packed fresh tarragon
• 1 cup packed fresh Italian parsley

Dressing

• 1 Tbsp lemon juice
• 2 Tbsp sour cream
• 2 Tbsp – ¼ cup olive oil
• Salt and pepper to taste

Instructions

 

• Cook beans and peas until tender-crisp. Run under cold water immediately after draining to stop the cooking process. Drain, set aside.
• Divide all salad ingredients into 4-6 bowls. Whisk all dressing ingredients together, using just enough oil until you get the consistency you desire, then drizzle over salad.

Notes

Replace sour cream with silken tofu, full fat canned coconut milk, or cashew cream for dairy free version

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