Easter Salad
HB-3457 · Hand-built original
A spring salad of sliced radishes, torn green olives and jammy eggs in a mustard and honey vinaigrette.
4–6 servings165 kcalVegetarianGluten-freeDairy-freeDiabetic
Main ingredient: eggs
Servings:4quantities adjust to match
Ingredients
- 6 large eggs
- 1 garlic clove, finely grated
- 3 tbsp Dijon mustard
- 3 tbsp white wine vinegar
- 1 tbsp honey
- 1/2 tsp kosher salt
- freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 lb mixed radishes, trimmed, thinly sliced or cut into wedges
- 1/3 cup green olives, pitted, torn
- 1/4 cup dill, torn
Method
- Cook the eggs in boiling water for 7 minutes, then drain, cool under cold water, peel and cut or tear into bite-size pieces.
- Whisk the garlic, mustard, vinegar, honey and salt in a small bowl and season with pepper.
- Drizzle in the olive oil gradually, whisking constantly, until the dressing emulsifies.
- Put the radishes, olives, dill and eggs in a large bowl.
- Pour over as much dressing as needed and toss to combine.
- Serve at once.
Nutrition (per serving, where published)
165 kcalCalories
10.7 gProtein
7.7 gCarbs
10.2 gFat
4.9 gSaturates
1.6 gFibre
4.6 gSugars
850 mgSodium
279 mgCholesterol
245 mgPotassium
105 mgCalcium
2.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data