Mixed Greens and Egg Salad with Tarragon Vinaigrette

Mixed Greens and Egg Salad with Tarragon Vinaigrette

Mixed Greens and Egg Salad with Tarragon Vinaigrette

I heard a voice coming from the kitchen today. “Balsamic vinegar,” it said. Upon entering the kitchen, the voice came again, “Balsamic vinegar”.  It took a few more times of hearing the voice repeat before realizing it was coming from the refrigerator.  What I was hearing was the rest of the left over eggs from Easter, asking for balsamic vinegar. O.K.  So, the eggs weren’t asking for it.  I was.  Like the way most of my meals come to fruition, it starts with a craving.  I crave it. I eat it. I am comforted. Needless to say, this salad comforted me.

Mixed Greens and Egg Salad with Tarragon Vinaigrette
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Ingredients
  1. 1- 5 oz. bag mixed baby spring lettuce
  2. 3 hard boiled eggs, peeled and roughly chopped
  3. 1 medium tomato, chopped
  4. 1/2 cup peas, fresh or frozen (thawed)
  5. 2 Tbsp. Balsamic vinegar
  6. 1/3 cup olive oil
  7. 1/4 tsp. dried tarragon
  8. 1/4 tsp. salt
  9. pepper, to taste
  10. 1 clove garlic, finely minced
Directions
  1. In a jar or container with a tight fitting lid, add balsamic vinegar, olive oil, tarragon, salt, pepper, and minced garlic. Place lid on tightly and give a really good shake.
  2. Pour baby lettuce into a large bowl. Top lettuce with eggs, tomato and peas. Pour vinaigrette over salad, give a light toss, and serve.
Comfort Food Infusion http://comfortfoodinfusion.com/

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