Green Bean Egg & Potato Salad

Green Bean Egg & Potato Salad

This salad is great for any grilled meat or fish. The lovely flavours of the dressing compliment the salad ingredients.

CAL P/SERVE
175
kJ P/SERVE
734
FAT P/SERVE
8g
CARBS P/SERVE
13.1g
PROTEIN P/SERVE
11g
SUGAR P/SERVE
1.7g
SODIUM P/SERVE
108g
FAT
%
3.6%
ENERGY RDI%
8.4%

This recipe is low in saturated fat, sugar and sodium.

Ingredients

  • 4 baby potatoes
  • 15 green beans, top and tail removed
  • Handful of spinach or rocket
  • 4 eggs
  • 12 cherry tomatoes halved
  • Chopped chives and dill

Dressing

  • 1 garlic, crushed
  • 2 anchovy’s
  • 1 tsp. Dijon mustard
  • 1 tsp. apple cider vinegar
  • 2 tbsp. olive oil

Method

  1. Boil potatoes until just cooked, do not overcook - keep firm. Just before turning off heat place the beans into the pot and cook a further minute or two until just cooked. Pour into a strainer and season with salt and pepper.
  2. Boil your eggs. Best way is to place into a small pot, fill with water. Just as it starts to simmer put timer on for 4 minutes. Take off heat, pour out water, and fill pot with cold water. After a couple of minutes peel the eggs and set aside.
  3. To Make Dressing:
  4. Chop your anchovy’s and place into a small bowl. Add garlic, mustard and vinegar. With a tiny whisk, pour slowly the olive oil and whisk until all combined.
  5. Place your potatoes and beans into a mixing bowl. Add your tomatoes, spinach and chives/dill. Pour dressing over and coat the ingredients. Add the eggs which you have halved or quartered then place into your serving bowl.

Nutrition Table

Servings: 4 Serving size:217g
Average Serve Average 100g
Energy 734 kJ 338 kJ
  175 Cal 81 Cal
Protein 11 g 5.1 g
Fat, total 8 g 3.7 g
- saturated 2.2 g 1 g
Carbohydrate 13.1 g 6 g
- sugars 1.7 g 0.8 g
Sodium 108 mg 50 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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