Saturday, February 21, 2015

Mixed Vegetable Salad with Eggs

1 potato
2/3 cup green/snap beans
1 tomato, sliced
1/4 curly leaf lettuce
1 large egg
6 black olives
Salt and pepper to taste

Prepare the vegetables.  Wash the potato, trim the ends of the green beans.  Place the vegetables in a steam basket or in a pot of salted water to either boil or steam until al dente, about 20 minutes.  Let them cool down 10 minutes or longer, so they won't be so hot to handle.  Cut the potato into slices, cut the beans into pieces.

Boil the egg, cool immediately in cold water, peel and cut into quarters.

Put all the vegetables in a salad bowl or serving plate.  Add the tomato.  Pour on the dressing, then season with salt and pepper.  Toss well.

Arrange the olives, lettuce leaves and egg on top of the salad and serve.

Makes 2 servings.


The salad is delicious and filling but I think the salad would taste even better with a different dressing such as ranch.  

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