Elegant salad served in a large, glass bowl adds a glamour touch to any dinner party.
Serves 8
(Refrigerate 2-12 hours before serving.)
1 cup (240 ml) (dairy-free) mayonnaise
1 tsp. (5 ml) each: Dijon mustard and organic lemon juice
1/2 tsp. (2,5 g) each: grated organic lemon zest and organic sugar
8 hard-boiled organic eggs, cooled and peeled
1 tsp. (5 g) capers, rinsed, patted dry and roughly chopped
4 cups (800 g) packed organic spinach
1 organic red bell pepper, finely diced
1/2 cup (100 g) organic diced red onion
2 cups (800 g) nitrate-free diced ham
1 1/2 cups (300 g) organic each: cherry tomatoes cut in half and frozen peas, thawed
1 cup (200 g) grated (dairy-free) cheese
black pepper
chopped dill for garnish
A. Mixture:
1. In a bowl, mix the mayonnaise, Dijon mustard, lemon juice, zest and sugar. Set aside.
2. Thinly slice 4 eggs crosswise. Set aside.
3. Cut in half the other 4 eggs.
4. Place yolks in a medium bowl, mash with a fork.
5. Add the capers and 3 Tbs. (45 ml) mayonnaise mixture.
6. Add black pepper to taste.
7. Divide between egg whites. Set aside.
B. Layering:
1. Place spinach in the bottom of a large glass rifle dish or serving bowl.
2. Layer in order:
- bell peppers
- onions
- egg slices
- harm
- peas
- cheese
- tomatoes
- deviled eggs over tomatoes
3. Cover with plastic wrap and refrigerate 2-12 hours
C. Last step:
1. Before serving, sprinkle dill over the top.
-modified "MyMagazine"
-modified "MyMagazine"
