The fridge is full of Easter Sunday leftovers — boiled eggs, ham, unused potatoes and more. This week, we'll give you some ideas for re-imagining those leftovers into something delicious. This recipe, using hard-boiled eggs, comes from Health magazine.
1 lb. green beans, trimmed
1/4 cup red wine vinegar
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon minced shallots
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
4 (3-ounce) salmon fillets
4 cups mixed salad greens
1/4 cup vertically sliced Vidalia or other sweet onion
2 hard-cooked large eggs, sliced
Preheat grill to medium-high.
Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.
Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.
Makes four servings.