Ham and egg salad
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.8 out of 5.4 ratingsRate
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This satisfying salad, crammed full of green vegetables, new potatoes and lean ham is low calorie and low fat
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Courgette & mushroom bread
A star rating of 4.4 out of 5.52 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 eggs
hard-boiled
-
500g baby potato
-
200g green bean
-
200g frozen peas
defrosted
-
175g lean ham
shredded
For the dressing
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juice ½ lemon
-
1tbsp wholegrain mustard
-
1tbsp honey
-
crusty bread
to serve (optional)
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Nutrition: per serving
-
kcal240
low
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fat6g
low
-
saturates2g
-
carbs29g
-
sugars9g
-
fibre5g
-
protein17g
-
salt1.6g
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Method
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step 1
Peel and quarter the eggs. Cook the potatoes in a large pan of boiling water for 8-10 mins or until tender. Tip in the beans for the final 3 mins, then add the peas for the final min. Drain all the veg, cool under cold running water, then drain really well.
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step 2
For the dressing, mix the juice, mustard and honey together. Season, then pour over the veg. Fold through the ham and top with the eggs. Serve with bread, if you like.
Recipe from Good Food magazine, March 2012
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A star rating of 4.8 out of 5.4 ratings
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