- 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
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.
Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 170
- Fat:
- 10
- Saturated Fat:
- 2
- Carbs:
- 14
- Fibre:
- 2
- Sugar:
- 0
- Cholesterol:
- 105 mg
- Protein:
- 6
- Sodium:
- 160 mg
- Potassium:
- 0
