Name: Green Bean, Egg and Tomato Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) mayonnaise; 1 tbsp (15 ml) whole-grain mustard; 2 tsp (10 ml) white wine vinegar; 1 tsp (5 ml) honey; 1 lb (450 g) green beans, halved crosswise; 3 small tomatoes, cut into wedges; 2 cups (50 g) baby spinach; 1/4 cup (30 g) toasted pecans, coarsely chopped; 4 hard-boiled eggs, peeled and halved; 1/4 cup (30 g) fresh Parmesan cheese shavings

Ingredients

Dressing

1/4 cup (60 ml) mayonnaise
1 tbsp (15 ml) whole-grain mustard
2 tsp (10 ml) white wine vinegar
1 tsp (5 ml) honey

Salad

1 lb (450 g) green beans, halved crosswise
3 small tomatoes, cut into wedges
2 cups (50 g) baby spinach
1/4 cup (30 g) toasted pecans, coarsely chopped
4 hard-boiled eggs, peeled and halved
1/4 cup (30 g) fresh Parmesan cheese shavings

Preparation

Dressing

In a small bowl, combine all the ingredients. Season with salt and pepper. Set aside in the refrigerator.

Salad

In a pot of salted boiling water, cook the beans for 5 minutes or until tender. Cool in an ice bath, then drain (see note).
In a large bowl, gently combine the beans, tomatoes, spinach, pecans and dressing. Adjust the seasoning. Serve the salad on plates and top with the eggs and cheese shavings.

Note from Ricardo

The beans and eggs can be cooked a day ahead.

Green Bean, Egg and Tomato Salad

Categories

Ingredients

Dressing

Salad

Preparation

Dressing

Salad

Note from Ricardo

Personal Note