Nothing says spring quite like April in Paris and this salad makes you feel like you’re dining in a cafe on the Left Bank. Plus, this French inspired salad, is packed with garden varieties that offer plenty of nutritional value you’ll need to gear up for race season.
Makes: 2 servings Prep: 10 minutes
INGREDIENTS
4 cups mixed salad greens
2 small red potatoes, cooked and cubed
1 cup cooke green beans
3 hard-cooked eggs, peeled and cut into wedges
1/2 cup roasted red peppers, well-drained and cut into strips
1 can water packed tuna, drained and broken
2 tbs sliced and pitted olives
Dressing
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustarg
pinch pepper
pinch salt
DIRECTIONS
ONE: Divide mesclun between two plates. Top mesclun with an equal amount of potatoes, green beans, eggs, red peppers, tuna and olives. Cover and chill until serving time, or serve immediately with dressing.
For Dressing: Whisk oil, lemon juice, mustard and pepper in small bowl or cup. Drizzle dressing over salad.
Recipe courtesy of Egg Farmers of Ontario.
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