Broccoli and bacon are substituted for green beans and tuna in this delicious and colourful traditional French salad. A bottled vinaigrette can also be used in this salad.

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Servings: 6

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Ingredients

  • 4 cups (1 L) Ontario Broccoli florets
  • 3 medium Ontario Potatoes, cooked and diced
  • Lettuce leaves or mixed greens
  • 2 Ontario Tomatoes, cut into wedges
  • 2 hard-cooked eggs, cut into wedges
  • 4 slices bacon, cooked and chopped
  • 1/4 cup (50 mL) black olives

Dressing:

  • 1/4 cup (50 mL) olive oil
  • 2 tbsp (25 mL) red wine vinegar
  • 1/2 tsp (2 mL) each of Dijon mustard and dried basil
  • 1/4 tsp (1 mL) each of salt and black pepper

Instructions

In saucepan of boiling water, cook broccoli until tender-crisp, 2 to 3 minutes. Drain and plunge into cold water; drain well and place in bowl. Dice potatoes and combine with broccoli.

Dressing:

In small bowl, whisk together oil, vinegar, mustard, basil, salt and pepper; drizzle small amount over broccoli and potato mixture; gently toss to coat.

Arrange lettuce on individual plates or serving platter. Arrange broccoli mixture, tomatoes, eggs, bacon and olives on lettuce; drizzle with remaining dressing. Serve at room temperature.

Nutritional information

When recipe serves 6:

  • Protein: 7 grams
  • Fat: 13 grams
  • Carbohydrates: 16 grams
  • Calories: 209