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French Salad with Egg and Olives

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The vitamin B6 found in greens and carrots aids the absorption of zinc provided by the egg as well as facilitates conversion of healthy oils to prostaglandins

The vitamin B6 found in greens and carrots aids the absorption of zinc provided by the egg as well as facilitates conversion of healthy oils to prostaglandins.

1 large English cucumber, sliced lengthwise
2 large tomatoes, cut in wedges
2 large carrots, thinly sliced lengthwise
2 cups (500 ml) organic mixed greens or Romaine lettuce, cut in
1 in (2.5 cm) strips
1 small red onion, julienned
1/4 cup (60 ml) black olives
2 large free-range eggs, soft boiled and sliced

Dressing:
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) cold-pressed walnut oil
1 Tbsp (30 ml) fresh tarragon, chopped
1 Tbsp (30 ml) Dijon mustard
1 Tbsp (30 ml) balsamic vinegar
1 Tbsp (30 ml) minced shallot
1 Tbsp (30 ml) minced garlic
In small bowl, whisk together all dressing ingredients.In a large bowl, combine vegetables and olives. Garnish with egg; then pour dressing over top and serve.

Source: alive #258, April 2004

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