Chopped Egg Salads over Watercress with Tarragon Vinaigrette
1
Points®
Temps total: 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 6 • Difficulté: Facile
This unique take on traditional egg salad features chopped veggies mixed with chick peas in a tangy tarragon vinaigrette. It makes a beautiful addition to a brunch.
Ingrédients
Reduced calorie mayonnaise
¼ cup(s)
Shallots
3 tbsp(s), minced
Water
1 tbsp(s), + 1tsp water
Capers
1 tbsp(s), chopped
Fresh tarragon
2 tsp(s), minced
Dijon mustard
1½ tsp(s)
White wine vinegar
1 tsp(s)
Table salt
½ tsp(s), Salad Ingredients*
Fresh watercress
4½ cup(s)
Canned undrained chickpeas
15 oz, drained & rinsed (1 ½ cups)
Cucumber
1½ cup(s), chopped
Celery
¾ cup(s), chopped
Hard boiled egg
6 large, chopped
Grape tomatoes
1½ cup(s), halved
Black pepper
1 pinch(es), or to taste
Instructions
1
In a small bowl, whisk together all vinaigrette ingredients.
2
Assemble each salad. On each plate layer ¾ cup watercress, ¼ cup cucumber, ¼ cup chick peas, 2 TB celery, 1 chopped egg. Drizzle with 4 tsp vinaigrette and garnish with ¼ cup tomatoes and black pepper.
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