This fresh and simple salad is a classic Italian plate and can be used as a side or served up as lunch. Top with Double-Mustard Vinaigrette for a delightful kick and pair with a lively Sauvignon Blanc.
Ingredients
8 hard boiled eggs, peeled and quartered
8 cooked yellow-fleshed baby potatoes, about 2/3 lb (300 g)
½ lb green beans, trimmed and blanched
8 olives (preferably Niçoise), pits removed, sliced
½ cup marinated artichokes, roughly chopped
1 Tbsp capers
2 ½ oz arugula or baby greens
Instructions
1
Lay your eggs, potatoes, beans, olives and artichokes out on a bed of arugula or baby greens and sprinkle with the capers.
2
Top with our Double-Mustard Vinaigrette for a flavourful healthy lunch.
Ingredients
Ingredients
8 hard boiled eggs, peeled and quartered
8 cooked yellow-fleshed baby potatoes, about 2/3 lb (300 g)
½ lb green beans, trimmed and blanched
8 olives (preferably Niçoise), pits removed, sliced
½ cup marinated artichokes, roughly chopped
1 Tbsp capers
2 ½ oz arugula or baby greens
Directions
Instructions
1
Lay your eggs, potatoes, beans, olives and artichokes out on a bed of arugula or baby greens and sprinkle with the capers.
2
Top with our Double-Mustard Vinaigrette for a flavourful healthy lunch.