Egg, Walnut, and Green Vegetable Salad
ready in 26 min.
large shallot (peeled and finely chopped)
- ¼ cup
- 1 tablespoon
salt (to taste)
freshly ground Black pepper (to taste)
- 16 ounces
slender Green beans (rinsed and trimmed)
- 2 cups
Arugula (or fresh baby greens)
hard-boiled eggs (peeled and sliced)
- ¼ cup
- 1 cup
shelled Walnut (roughly chopped)
Whisk first 3 ingredients in small bowl. Season dressing to taste with salt and pepper.
Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain and refresh under cold running water, to stop the cooking process. Drain well. Transfer to large bowl. Add arugula or baby greens, sliced eggs, chives and walnuts.
Drizzle salad with dressing; toss to coat. Serve.