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Level
very easy
Prep Time
10 mins
Total Time
30 mins
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

Directions

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.

Tip

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.

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Nutrition Facts

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
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