Leftover Salad
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1/2 cup sun-dried tomatoes
1 -1/2 Tbsp balsamic or white wine vinegar
1/2 Tbsp Dijon mustard
Sea salt & pepper, to taste
1/8 tsp dried thyme
1 Tbsp olive oil
1/2 cup red potatoes, roasted & diced
1/2 cup green beans, roasted or steamed
1 egg, hard-boiled & chopped
1 (3oz) chicken breast, baked, grilled, or sautéed & cut into cubes
Directions
Blanch sundried tomatoes in a pot of boiling water to soften, 30 seconds. Drain well.
Whisk together vinegar, mustard, salt, pepper and thyme in a bowl. Gradually add in oil, whisking until combined well.
Arrange potatoes, beans, tomatoes, eggs and chicken on a platter and drizzle dressing over top.