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Correo Electrónico
Receta Eat Your Weeds: Wood Sorrel, Yukon Gold & Egg Salad with Shallot Vinaigrette
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Ingredientes
- 2 medium Yukon Gold potatoes, scrubbed and baked (you can also steam or boil them if you prefer) then cubed
- 1 small head of butter lettuce, washed, dried and torn into bite-sized pieces
- Handful of fresh dill, rinsed and dried, stems removed, roughly torn
- 2 cups wood sorrel, washed and dried with any tougher stems removed
- 2 hardboiled eggs, peeled and sliced
- 1/4 cup shaved Parmesan cheese (optional)
- For the vinaigrette
- 1/4 cup organic olive oil
- 1/4 cup white balsamic vinegar (you can also use red wine vinegar or lemon juice)
- 2 tsps honey or maple syrup
- 2 tsps Dijon mustard
- 1 small shallot, finely chopped
- 1 tsp sea salt
- Several grinds of black pepper
View Full Recipe at The Garden of Eating
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 602g | |
| Calories 1028 | |
| Calories from Fat 547 | 53% |
| Total Fat 61.9g | 77% |
| Saturated Fat 11.89g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 2859mg | 119% |
| Potassium 1911mg | 55% |
| Total Carbs 101.12g | 27% |
| Dietary Fiber 5.9g | 20% |
| Sugars 24.12g | 16% |
| Protein 19.58g | 31% |
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