Easy Spring Salad

This simple, clean and healthy salad is a cinch to put together and just so welcome on a warm Spring day. It makes a great accompaniment to a piece of grilled chicken and is also wonderful on its own as a light Vegetarian lunch. This recipe makes 2 salads.

PREP TIME: 10 minutes
COOK TIME: 10 minutes

1 large red or yellow potato, steamed until fork tender and cut into 1" pieces
2 soft boiled eggs (see cook notes for how to make a soft boiled egg), halved
10 asparagus stalks, woody ends removed and lightly steamed
10 cherry or grape tomatoes, washed and halved
1/4 red onion, finely chopped
Small handful of fresh Italian parsley, chopped
Juice from 2 fresh lemons
1 tablespoon olive oil
Salt and pepper, to taste

Arrange potatoes, eggs, asparagus, onions, tomatoes and parsley on two salad plates. Drizzle with lemon juice and oil, distributing evenly amongst the two salads. Season with salt and pepper to taste and serve at room temperature.

Cook's Note: To soft boil an egg, bring a pan of water to a boil. Gently drop egg in and boil for 7 minutes. Remove from water and let cool.