2 for $10.00
100 - 200 g, SELECTED VARIETIES
In a large salad bowl, using a whisk, beat the cream cheese, balsamic vinegar, mustard, oil, salt and pepper and Espelette pepper.
Add the potatoes, beets.
Mix and set aside in the refrigerator for 30 minutes to allow the flavours to blend.
Shell the hard-boiled eggs and crumble using a fork.
Place some lettuce leaves on each plate, a quarter of the beet salad, and sprinkle over some crumbled hard-boiled egg.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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