French Salad with Egg and Olives

The vitamin B₆ found in greens and carrots aids the absorption of zinc provided by the egg as well as facilitates conversion of healthy oils to prostaglandins.

1 large English cucumber, sliced lengthwise
2 large tomatoes, cut in wedges
2 large carrots, thinly sliced lengthwise
2 cups (500 ml) organic mixed greens or Romaine lettuce, cut in
1 in (2.5 cm) strips
1 small red onion, julienned
1/4 cup (60 ml) black olives
2 large free-range eggs, soft boiled and sliced

Dressing:
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) cold-pressed walnut oil
1 Tbsp (30 ml) fresh tarragon, chopped
1 Tbsp (30 ml) Dijon mustard
1 Tbsp (30 ml) balsamic vinegar
1 Tbsp (30 ml) minced shallot
1 Tbsp (30 ml) minced garlic
In small bowl, whisk together all dressing ingredients.In a large bowl, combine vegetables and olives. Garnish with egg; then pour dressing over top and serve.

Source: alive #258, April 2004