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
-
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.
-
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.
-
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.