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Egg and Antipasto Salad

Egg and Antipasto Salad
  • Artificial Colours Free
  • Artificial Flavours Free
  • Casein Free/Low
  • Corn Free
  • Dairy Free
  • Flour Free
  • Gluten Free
  • Lactose Free/Low
  • Nut Free
  • Preservative Free
  • Salicylate Free
  • Seed Free
  • Soy Free
  • Sugar Free/Low
  • Vegetarian
  • Wheat Free
  • Yeast Free

Serves 4

Ingredients 

    4 eggs

    1 large bunch rocket, trimmed

    400g can artichoke hearts, drained and quartered

    1/3 cup pitted Kalamata olives

    100g chargrilled capsicum, cut into thin strips (from a jar or the deli)

    200g grape tomatoes, halved

    1 red onion, finely sliced lengthways

    400g can cannellini beans, rinse and drained

    1 1/2 tbsp extra virgin olive oil

    3 tsp white balsamic vinegar (or white wine vinegar)

    1 tsp Dijon mustard

    2 tbsp shredded basil

 

Method 

1.    Place the eggs into a saucepan and cover with water. Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes. Drain and cool under cold water, then peel.

2.    Arrange the rocket, artichokes, olives, capsicum, tomatoes, onion and beans into shallow bowls or onto plates. Cut the eggs into quarters and arrange on top.

3.    Whisk the oil, vinegar and mustard together with a fork. Drizzle over the salads, then sprinkle the basil over. Season with freshly ground black pepper.

 

Tip: To make this a more child friendly meal, replace the rocket with torn Cos lettuce leaves, omit the olives and onions. Add 200g chopped shaved ham, and add chopped cucumber and/or carrot 

Recipe contributed from the Australian Egg Corporation 

 

 

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