Sometimes I don’t feel like cooking. I know it may come as a surprise to some people when I say this but it’s the honest truth. Every time we have company over for dinner I always hear how lucky Eric is to have me cooking him fabulous meals every night but in reality that’s just not the case! Just like you…we sometimes have scrambled eggs or even…dare I say it…cold cereal…for dinner. There are just some nights it sounds unbearable to chop, prep and work over a hot stove! But now that Everly is eating right alongside with us, I feel guilty plopping down an unbalanced meal in front of her. Luckily this is where our recipe for the week comes into play.
This salad is super simple to put together and the flavors are so complimentary and bonus points for 3 ingredients that the little munchkin loves! Topped with a mustard maple vinaigrette and dinner is served! Plus the leftovers are perfect for a quick lunch the next day!
Blanched green beans
hard boiled eggs
1/4 cup olive oil
2 Tbs mustard
2 Tbs maple syrup
1 small garlic clove finely minced
salt and pepper to taste
Whisk the oil, mustard, maple syrup, garlic and salt and pepper together to make the vinaigrette.
Mix the potatoes and green beans and arrange the eggs around the serving dish. Drizzle vinaigrette over the top.