French-style Salad Platter

Prep time: 10min
Total time: 30min
Serves 4
6
Red Petites Potatoes
0
1 cup
green beans, trimmed, cut in half
250 mL
2 cups
torn Boston lettuce leaves
500 mL
2
plum tomatoes, cut into wedges
0
2
Size Large Eggs, hard boiled, sliced
0
1/4
small red onion, thinly sliced
0
Vinaigrette
2 tbsp
pitted, chopped kalamata olives
30 mL
2 tbsp
lemon juice
30 mL
1 tbsp
Original Dijon Prepared Mustard
15 mL
1/2 tsp
pepper
2 mL
2 tbsp
Extra Virgin 100% Olive Oil
30 mL
ΒΌ of the recipe
calories
170
fat
10 g
saturated fat
2 g
carbs
14 g
protein
6 g
cholestrol
105 mg
fibre
2 g
sodium
160 mg

Directions

  1. Bring potatoes to a boil in a large pot of salted water and cook until tender, about 15 min. Add green beans to pot during last 2 min. of cooking to tenderize beans. Drain vegetables and run under cold water until cold.

  2. Cut potatoes into quarters and arrange in a section on a large platter. Fill rest of platter with sections of beans, lettuce, tomatoes, eggs and red onion.

  3. To make the vinaigrette, whisk together olives, lemon juice, mustard, pepper and olive oil and then pour over salad.

Tip

Double this vinaigrette recipe and use it as a flavourful marinade for fish or chicken.