4medium carrots, scrubbed and sliced into ¼-inch coins, If your carrots are thick, slice them in half lengthwise first
1medium cucumber, stem and seeds removed and chopped into ½-inch pieces
1 large red or yellow bell pepper, stem and seeds removed and chopped into ½-inch pieces
1⁄2 pintcherry or grape tomatoes, sliced in half
1small red onion, halved from root to stem and sliced into ¼-inch slices
8 ouncesblock of mozzarella or cheddar cheese, diced into ¼-inch cubes
1head romaine lettuce, washed and dried and chopped into bite-sized pieces
4 tablespoonsWhite Wine Vinegar
2 teaspoonsdried parsley
1 teaspoondried dill
1 teaspoongranulated onion powder
1⁄2 teaspoonsea salt
1⁄4 teaspoonblack pepper
1⁄2 teaspoonNatural Grocers honey
2 tablespoonsolive or avocado oil
Hard boil the eggs using your favorite method. Continue preparing the rest of the recipe while the eggs boil.
Toast the walnuts over medium heat, stirring frequently until fragrant and very lightly browned, about 5 minutes. Transfer walnuts to a plate to cool.
Add all dressing ingredients (avocado through water) to a blender or food processor and blend until smooth. Set aside.
Combine the carrots, cucumber, bell pepper, tomatoes, and onion in a large serving bowl.
Coarsely chop the walnuts. Peel the eggs and slice into quarters lengthwise.
To serve, add the dressing to the bowl of chopped vegetables and mix well. Add the lettuce and toss until well combined. Divide the salad among serving plates and top each with an equal portion of walnuts, cheese, and eggs.