French Potato and Green Bean Salad
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Ingredients
- 4 large eggs
- ½ lb small red potatoes
- ¼ tsp kosher salt, divided
- 1 (8-oz) pkg thin green beans
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp finely chopped fresh basil
- 1 clove garlic, minced
- ⅛ tsp pepper
- 3 cups spring mix
- ¼ cup pitted kalamata olives
Instructions
- Place eggs in a single layer in a stainless steel saucepan. Add water to cover; bring to a rolling boil. Remove from heat; let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel and quarter eggs (see Tip).
- Meanwhile, place potatoes in a Dutch oven; add water to cover by 2 inches. Add ⅛ tsp salt; bring to a boil. Reduce heat to simmer; cook 13 minutes.
- Add green beans; cook 2 minutes longer or until potatoes can be pierced with a fork and green beans are crisp-tender. Drain; quarter potatoes.
- Whisk together oil, vinegar, mustard, basil, garlic, ⅛ tsp salt, and pepper.
- Divide spring mix between 2 plates; top with potatoes, green beans, eggs, and olives. Drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
501
|
501
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 18 | 18 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 840 | 840 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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