Egg and Bell Pepper Salad

Ingredients

• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Boil the egg for 8-10 minutes in a small pot. Remove, drain and peel.

2. 2

   Step 2

   In the meantime, cut the lettuce leaves and dice the bell pepper.

3. 3

   Step 3

   Slice the egg and mix with the vegetables.

4. 4

   Step 4

   For the dressing, mix the plain yogurt with lemon juice, olive and mustard. Add salt and pepper to taste.

5. 5

   Step 5

   Pour the sweet dressing over the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Bell Pepper Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.