Summer Salad Bowl
This recipe combines tender new potatoes, hard-boiled eggs, marinated mushrooms, crisp lettuce, and savory ham, all dressed in a flavorful balsamic vinaigrette. It's a refreshing and satisfying dish perfect for lunch or a light dinner.
— Constant Cookbook
Ingredients
- 500g pack new potatoes , halved if large
- 4 eggs
- 250g pack small mushrooms , sliced
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 small garlic clove , crushed (or squeeze garlic paste)
- 2 Little Gem lettuces , leaves separated
- 4 slices thick ham , torn into bite-size pieces
Instructions
- Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
- meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
- To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 308 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.33 milligram of sodium
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