Corn, Egg, Tomato and Lettuce Salad

Ingredients

• Corn1/2 count (125 g)
• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Vinegar1 tablespoon (10 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Put the corn in a pot with boiling water and let boil for 12-15 minutes. Drain.

2. 2

   Step 2

   Then, put the egg in another pot with boiling water and let boil for 8-10 minutes. Drain, stop the cooking process with cold water and peel.

3. 3

   Step 3

   Cut the lettuce, tomato and the eggs.

4. 4

   Step 4

   For the dressing: mix the olive oil, vinegar or lemon juice and add salt and pepper to taste. Optional: mustard.

5. 5

   Step 5

   Mix well all the ingredients with the dressing on a plate and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Corn, Egg, Tomato and Lettuce Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.