Egg and Bean Salad with Apple Cider Vinaigrette (4)

Originally this was an eat up what is in the fridge salad and I had no intention of writing about it but it tasted good – so nice in fact that it was gone before I thought about taking a photo! I had a head of romaine lettuce which needed using and some left over cannellini beans. There were a couple of hard-boiled eggs as there often are in the fridge and I had part of a red onion. My apple cider vinaigrette is a little softer and sweeter than a regular dressing and apple cider has health benefits and is now my go-to dressing.

I head of romaine lettuce – chopped

2 hard boiled eggs – sliced and chopped

1 can of cannellini beans – rinsed and drained

1/8 to 1/4 of a red onion (depending on how much you like raw onion) – finely chopped

Compose a salad with the above ingredients and toss with apple cider vinaigrette (below)

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp. apple cider vinegar

3 tbsp. olive oil

Whisk together the mustard and vinegar until smooth.

Add oil and whisk until dressing is emulsified

Pour over salad and toss,

 

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