Green Bean and Egg Salad with Goat Cheese Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 300 calorie
- Total Fat
- 13.5 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 222 milligrams
- Sodium
- 260 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 6 grams
- Protein
- 16 grams
- Total: 51 min
- Prep: 20 min
- Cook: 31 min
Ingredients
1 small red onion, halved
3 ounces soft goat cheese
1/4 cup buttermilk
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon horseradish, drained
2 teaspoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound small red-skinned potatoes, sliced
4 large eggs
8 ounces green beans, trimmed
8 cups mixed salad greens, torn
1 large ripe tomato, halved and thinly sliced
Directions
- Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
- Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
- Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
- Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos.
- Photography by Antonis Achilleos