Saturday, March 30, 2019

Bacon and Egg Salad - Bacon- och äggsallad

BACON AND EGG SALAD
Bacon- och äggsallad

Serves 4

10.6 oz boiled new potatoes
3 eggs
7 oz green beans
4.4 oz bacon
3.5 oz baby spinach
3.5 oz black olives
½ can green lentils, 7 oz

Dressing:
3 tablespoons olive oil
1 tablespoon vinegar
1 crushed garlic clove
1 tablespoon Dijon mustard
2 tablespoons capers
2 anchovy fillets


Cut the potatoes in pieces. Boil the eggs for 9 minutes. Peel and split them. Bring the beans to a boil in salted water and rinse cold. Shred and fry the bacon and rinse the spinach.

Mix the dressing together. Blend all the ingredients for the salad and pour on the dressing.

Enjoy!

Bella

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