- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 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
- hard-boiled eggs, sliced
- 0
- 1/4
- small red onion, thinly sliced
- 0
- Vinaigrette
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1/2 tsp
- pepper
- 2 mL
- 2 tbsp
- olive oil
- 30 mL
Method
- Step 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.
- Step 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.
- Step 3
- To make the vinaigrette, whisk together olives, lemon juice, mustard, pepper and olive oil and then pour over salad.
Tips
Double this vinaigrette recipe and use it as a flavourful marinade for fish or chicken.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 170
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 14 g
- Fibre:
- 2 g
- Cholesterol:
- 105 mg
- Protein:
- 6 g
- Sodium:
- 160 mg
