Egg and Antipasto Salad
Egg and Antipasto Salad
- Serves 4 people
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Ingredients
- 4 eggs
- 1 large bunch rocket, trimmed
- 400g can artichoke hearts, drained and quartered
- 1/3 cup pitted Kalamata olives
- 100g chargrilled capsicum, cut into thin strips (from a jar or
- from the deli)
- 200g grape tomatoes, halved
- ½ red onion, finely sliced lengthways
- 400g can cannellini beans, rinse and drained
- 1 ½ tbsp extra virgin olive oil
- 3 tsp white balsamic vinegar (or white wine vinegar)
- ½ tsp Dijon mustard
- 2 tbsp shredded basil
Method
- Place the eggs into a saucepan and cover with water. Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes. Drain and cool under cold water, then peel.
- Arrange the rocket, artichokes, olives, capsicum, tomatoes, onion and beans into shallow bowls or onto plates. Cut the eggs into quarters and arrange on top.
- Whisk the oil, vinegar and mustard together with a fork. Drizzle over the salads, then sprinkle the basil over.
- Season with freshly ground black pepper.
Nutritional Information
- Serving size 302g
- Energy 1080kJ 258kcal
- Protein 13g
- Total fat 16.2g
- Saturated fat 2.9g
- Carbs (total) 11.3g
- Carbs (sugar) 5.1g
- Sodium 663mg
- Fibre 9.3g
All nutrition values are per serve.