Salad with mustard dressing

Name: Salad with mustard dressing
Ingredients: 2 eggs; 2 apples; 1 green cucumber; 200 g cheese; 10 g basil; 2 teaspoons sunflower seeds; 2 teaspoons mustard; 1 tablespoon lemon juice; 1 tablespoon oil; 1 teaspoon salt

Salad - Salad with mustard dressing by Romina B. - Recipia

Salad with mustard dressing is served cold, usually for lunch, with eggs and cheese tucked among cubes of apple and cucumber. The lemon and mustard dressing coats the fresh vegetables without hiding their crisp texture. I add the seeds just before I put it on the table. Preparation: 15 minutes. Cooking: 10 minutes. Total time: 25 minutes. Servings: 2. About 520 kcal and 23 g protein per serving.

Ingredients

For the salad

2 eggs
2 apples
1 green cucumber
200 g cheese
10 g basil
2 teaspoons sunflower seeds

For the dressing

2 teaspoons mustard
1 tablespoon lemon juice
1 tablespoon oil
1 teaspoon salt

Preparation

1. Put the eggs in 1000 ml of water and boil them for 10 minutes from the moment the water starts to boil. 2. Run the eggs under cold water, peel them and cut them into slices. The yolks will be fully set. 3. Wash the apples, cucumber and basil. Remove the stems and cores from the apples, then cut them into small cubes. Peel and seed the cucumber, then cut it into small cubes. Cut the cheese into cubes and tear the basil leaves. 4. Mix the mustard with the lemon juice, oil and salt until the dressing is smooth. 5. Put the apples, cucumber, cheese, basil and egg slices in a bowl. Add the dressing and toss gently, then sprinkle over the sunflower seeds. The cubes will stay intact if you mix carefully.

Notes

Firm-fleshed apples hold their shape better after cutting, and tart ones go well with salty cheese. Choose a firm cucumber with firm flesh, and dry it after washing. If the cheese is salty, start the dressing with 1/2 teaspoon of salt and adjust after mixing. You can replace the sunflower seeds with 2 teaspoons of lightly crushed pumpkin seeds. The salad contains dairy, eggs and mustard. A slice of toast on the side is good for mopping up the dressing left in the bowl. Like an ordinary cucumber salad, it’s best freshly tossed, but the apple cubes add a subtle sweetness and extra crunch. You can prepare the eggs and cheese ahead, but leave the apples and cucumber whole; keep the mixed salad covered in the fridge for no more than 3 days, though the cucumber will release liquid.