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Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing https://www.metro.ca/userfiles/image/recipes/salade-legumes-œufs-mandarine-vinaigrette-poire-5431.jpg PT15M PT02M PT17M
Put spinach, mandarins, carrots and green onions in a salad bowl. Add quartered hard-boiled eggs. In a skillet, toast hazelnuts. Set aside. In a bowl, combine remaining dressing ingredients. Set aside. Pour dressing over salad. Do not toss. Garnis with hazelnuts. Serve immediately. Excellent with horse meat kebabs or quinoa pilaf.
4
2 bags baby spinach 4 omega-3 eggs, hard-boiled and quartered 24 mandarin segments 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) finely sliced green onions
Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing

Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing

Rate this recipe
5 Votes
  • Lactose-free
4
Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing
0:15
Preparation
0:02
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 bags
    baby spinach
  • 4
    omega-3 eggs, hard-boiled and quartered
  • 24
    mandarin segments
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    2 lb PRODUCT OF SPAIN OR U.S.A. CLEMENTINES 2 lb PRODUCT OF MOROCCO

  • 1/4 cup
    (60 mL)
    grated carrot
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    Bolthouse FARMS MINI CARROTS

    Bolthouse FARMS MINI CARROTS

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    907 g PRODUCT OF U.S.A.

  • 1/4 cup
    (60 mL)
    finely sliced green onions
  • Dressing:


    Flyer Deals  (2)
    SAVE $5.99
    RAW FOODZ SALAD DRESSING

    RAW FOODZ SALAD DRESSING

    250 ml SELECTED VARIETIES

    KRAFT SALAD DRESSINGS

    KRAFT SALAD DRESSINGS

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    hazelnuts, coarsely chopped
  • 1/2 cup
    (125 mL)
    cold-pressed sunflower oil
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    shallots, chopped
  • 2 tsp.
    (10 mL)
    chopped fresh tarragon
  • 1 Tbsp.
    (15 mL)
    honey
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    500 g SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    pear nectar
  • 2 Tbsp.
    (30 mL)
    cider vinegar
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Imprimer ma sélection

Preparation

Put spinach, mandarins, carrots and green onions in a salad bowl.

Add quartered hard-boiled eggs.

In a skillet, toast hazelnuts. Set aside.

In a bowl, combine remaining dressing ingredients. Set aside.

Pour dressing over salad. Do not toss. Garnis with hazelnuts. Serve immediately.

Excellent with horse meat kebabs or quinoa pilaf.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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