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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.
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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