Nutrition Facts
4 servings
4
Recipe for Twist Salad with Dried Apricots, Hard-Boiled Eggs, and Seeds
This recipe for salad with dried apricots, hard-boiled eggs, and seeds is provided by a well-known brand. Photo credit: Aline Princet. Food styling: Isabelle Brouant.
Ingredients
200 Mixed seeds (sunflower, pumpkin, sesame, pine nuts)
8 Dried apricot
3 Carrot
6 Hard-boiled egg
2 Sweet mustard
2 Apple cider vinegar
5 Olive oil
1 Soy sauce
1 Brown sugar
Salt
Pepper
Directions
1
Cook the pasta in a pot of salted boiling water according to the instructions on the package, then drain and set aside.
2
In a non-stick skillet, toast the seeds over medium heat. When they are lightly golden, add the soy sauce and brown sugar. Mix well with a wooden spoon, let the sauce evaporate, and set aside.
3
Prepare the dressing by making sure to dissolve the salt in the vinegar, then add the mild mustard followed by the olive oil.
4
Mash the hard-boiled eggs with a fork, add them to the dressing, then place the mixture in a large bowl.
5
Grate the carrots with a coarse grater for added crunch. Add them to the mixing bowl, along with the diced apricots, and stir gently.
6
Pour the twists into the bowl, and coat them well with the sauce.
7
To finish, at the time of serving, add the toasted seeds.
Ingredients
Ingredients
200 Mixed seeds (sunflower, pumpkin, sesame, pine nuts)
8 Dried apricot
3 Carrot
6 Hard-boiled egg
2 Sweet mustard
2 Apple cider vinegar
5 Olive oil
1 Soy sauce
1 Brown sugar
Salt
Pepper
Directions
Directions
1
Cook the pasta in a pot of salted boiling water according to the instructions on the package, then drain and set aside.
2
In a non-stick skillet, toast the seeds over medium heat. When they are lightly golden, add the soy sauce and brown sugar. Mix well with a wooden spoon, let the sauce evaporate, and set aside.
3
Prepare the dressing by making sure to dissolve the salt in the vinegar, then add the mild mustard followed by the olive oil.
4
Mash the hard-boiled eggs with a fork, add them to the dressing, then place the mixture in a large bowl.
5
Grate the carrots with a coarse grater for added crunch. Add them to the mixing bowl, along with the diced apricots, and stir gently.
6
Pour the twists into the bowl, and coat them well with the sauce.
7
To finish, at the time of serving, add the toasted seeds.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN