Recipe of Warm Mimosa Salad

It's simple to combine eggs and veggies in satisfying entrees. This salad is especially easy to make if you keep a dozen hard-cooked eggs chilled in the fridge. You can store the eggs for a week after cooking and use them for handy snacks, too. Below is the recipe

Recipe of Warm Mimosa Salad Ingredients :

•    1 large tomato, wedged (about 7 to 8 oz.)
•    1 teaspoon sugar
•    1 cup thinly sliced onion (about 1 medium)
•    1/2 teaspoon garlic powder
•    1 1/2 teaspoons Italian seasoning, crushed
•    1 1/2 tablespoons Dijon mustard
•    2 tablespoons cooking oil
•    2 small or 1 medium zucchini, cut into julienne strips (about 2 to 2 1/2 cups)
•    2/3 cup red wine vinegar
•    6 cups loosely packed, torn mixed greens (about 9 oz.)
•    6 hard-cooked eggs, chopped
•    6 servings

Recipe of Warm Mimosa Salad Methods :

•    Tear greens into large bowl. Add eggs. Set aside. In 10-inch skillet or large saucepan over medium heat, cook zucchini and onion in hot oil, stirring occasionally, until crisp-tender, about 4 to 5 minutes.
•    In small bowl, stir together vinegar, mustard, seasoning, sugar and garlic powder. Pour over vegetables in skillet.
•    Stir in tomato and cook until heated through, about 1 minute more.
•    Pour over reserved greens.
•    Gently toss until evenly coated with dressing. Serve immediately.