Let yourself be captivated by the freshness of crunchy ingredients, enhanced by unique flavors that will awaken your senses with each bite. A perfect balance of delicacy and indulgence for unforgettable meals!
Preparation
20
min
Cooking
15
min
Portion
4
Ingredients
Salad
- 1 L (4 cups) of baby potatoes, quartered, cooked
- 1 can (398 ml) of green beans
- 15 ml (1 tbsp) of capers
- 65 ml (1/4 cup) of crumbled feta cheese
- 30 ml (2 tbsp) of pumpkin seeds
- 4 hard-boiled eggs, sliced
- A few basil leaves, chopped
Vinaigrette
- 15 ml (1 tbsp) of Dijon mustard
- 15 ml (1 tbsp) of balsamic vinegar
- 5 ml (1 tsp) of maple syrup
- 30 ml (2 tbsp) of olive oil
- 15 ml (1 tbsp) of water
- Salt and pepper to taste
Preparation
- In a small bowl, using a fork, mix all the vinaigrette ingredients together. Set aside.
- In a large bowl, mix all the salad ingredients except for the eggs.
- Add the vinaigrette and gently toss to combine.
- Add the sliced eggs on top before serving!
Notes
Créatrice culinaire
