I am in the mood for salads!
It all started back in March when we had glorious weather and we thought Summer had arrived early. Then it rained and rained and rained. We moved towards the end of May and had another beautiful, hot, sunny week and we thought Summer had definitely arrived this time and then, yes, you guessed it more rain. Well today is such a day, dull, grey and depressingly dreich.
I still want salad!
Salad on a day like today has to be hearty and comforting. Apetina challenged me to make a leafless salad using their Apetina cheese, so today seemed like the day to take up that challenge.
I always have some Apetina in the fridge as it is my husband's salad cheese of choice. I sometimes prefer a stronger feta cheese, but he prefers Apetina in salads.
I teamed the Apetina with, potatoes, spring onions, mushrooms, sundried tomatoes and eggs. Then I dressed my salad with a mustard vinaigrette.
A gorgeous basket, with a wooden salad bowl and servers, plus dressing bottles. In the final week, there will be a bbq as a prize too.
Hope you like my salad enough to vote.
Good luck in the prize draw if you do decide to enter.
I am also entering my salad into this month's No Croutons Required. The topic this month is Leafless Salads.
As usual, you have until the 20th of the month (June 2012) to enter a salad and it must be suitable for vegetarians. There is a slight change this month. Instead of emailing your entry, just add it to the linky at the end of the post.
Hearty Potato, Egg & Apetina Salad
An Apetina recipe written by Jacqueline Meldrum
A hearty salad for wet miserable days. The ultimate in comfort food! Potatoes, spring onions, mushrooms, sundried tomatoes, feta and hard boiled eggs in a mustard vinaigrette.
- 750g baby new potatoes
- 3 large eggs
- 2 large flat cap mushrooms, sliced
- 10 sundried tomatoes, sliced
- 3 spring onions, finely sliced
- 100g Apetina cheese
- 1 tbsp olive oil
- 3 tsp balsamic vinegar
- 1 tsp wholegrain mustard
1. Boil the potatoes in salted water for 15-20 minutes until tender.2. While the potatoes are cooking, boil the eggs for 7 minutes, then refresh in cold water before peeling the shells off.3. Saute the mushrooms for a few minutes in a splash of olive oil until tender. I like to season my mushrooms with black pepper as they cook. They really absorb the flavour.4. Drain the potatoes once they are cooked and put into a large bowl with the spring onions, sundried tomatoes and mushrooms.5. Whisk up the dressing ingredients (olive oil, vinegar, mustard and black pepper) and coat the salad in it.6. Crumble the Apetina over the salad, then top with halves.7. Enjoy
Yield: Serves 3-4
Disclosure: This is a Sponsored Post. I was required to post a recipe using Apetina Cheese. I was not required to write a positive review and any opinions expressed are my own.
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