Written by Kate Bullen, APD
I have been loving the fresh green beans that are out at the moment - so last week for lunch, as I was getting the vegetables for dinner ready, I kind of threw together this salad. It was just so fresh - and the dressing was very, very nice! And well I am a bit of a sucker for a soft boiled egg! Try it out!
Green Bean Salad
Serves 11 cup steamed green beans
1 bok choy, cleaned and steamed
1 cup sugar snap peas, trimmed
2 mushrooms, sliced
4 kalamata olives, pitted
1 soft boiled egg, quartered
You could add any other vegetables that you like – such as tomatoes, capsicum, cucumber, lettuce, roast pumpkin, celery, asparagus – or whatever you have in your fridge!
Dressing (only 1 teaspoon of dressing needed on salad – plenty to keep in fridge for later!)1 tablespoon red wine vinegar
1 teaspoon extra virgin olive oil
2 teaspoons wholegrain mustard
1 garlic clove, crushed
Method:1. Arrange vegetables and olives in a bowl, and place egg on top
2. Place all dressing ingredients in a small sealed container and shake. Measure out 1 teaspoon and drizzle over salad. Season with freshly cracked black pepper.
This salad is perfect for lunch. If you are feeling a bit hungry you could easily add a slice of bread.