Sundried Tomato and Egg Salad (Gluten Free, Dairy Free)
Ingredients
For the dressing:
Instructions
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Place the eggs in small pan of water
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Bring to the boil and cook for 6 minutes
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Shell the eggs and then slice in half longways
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Whisk together the olive oil and balsamic vinegar to form the dressing, season to taste
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Toss the leaves, tomatoes and cucumber in the dressing
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Place the salad into two bowls and top with the eggs and sundried tomatoes
