Green Salad with Egg, Potato and Sweet Dressing

Ingredients

• Potato1 medium (180 g)
• Egg2 count (110 g)
• Arugula1/2 cup (10 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Olive Oil1/2 tablespoon (5 ml)
• Spinach1/2 cup (15 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Place a pot with water and salt over high heat. While boiling, peel and cut the potato into slices and then cut in half.

2. 2

   Step 2

   Once the water comes to a boil, place the potatoes in the pot and cook for 10-12 minutes or until they are soft but not falling apart.

3. 3

   Step 3

   You can also place the potato with skin cut into medium pieces. But for this you will have to wash the vegetables well and the cooking time will be different.

4. 4

   Step 4

   Separately, place the egg in a pot with boiling water.

5. 5

   Step 5

   Let it boil for 6-8 minutes, depending on how you like the egg. Next, drain and peel.

6. 6

   Step 6

   For the dressing, mix the olive oil with lemon juice, mustard and stevia. Season with salt and pepper.

7. 7

   Step 7

   In a bowl place the arugula leaves, spinach, potato and sliced egg.

8. 8

   Step 8

   Add the dressing, mix and serve. If you wish, you can add radish slices.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Egg, Potato and Sweet Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.