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

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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