for the Salad
2 cups of your favorite lettuce or spinach blend
1 8.5-ounce jar sun-dried tomatoes, sliced
6-8 stalks of marinated or roasted asparagus
¼ cup olives, pitted and chopped
½ cup sliced sweet red and yellow peppers
2 hard-boiled eggs, sliced
for the Lemon Vinaigrette
½ teaspoon ﬁnely grated lemon zest
2 Tablespoons fresnly squeezed lemon juice
½ teaspoon Dijon mustard
3 to 4 Tablespoons Greek Seasoning extra virgin olive oil
- Layer each of the ingredients on a serving platter starting with the lettuce/spinach blend on the bottom.
- Whisk together the lemon juice, mustard and lemon zest, then add 3 tablespoons olive oil slowly, whisking as you go. Taste. Add the other tablespoon olive oil if desired. (Dressing can be prepared ahead and kept in refrigerator up to 3 days in an airtight container.)
- Drizzle the lemon dressing over the salad ingredients and chill for up to 2 hours if you wish before serving.