|Shallots||2 , chopped|
|Chopped fresh parsley||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Red wine vinegar||3 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Hard boiled egg||1 , chopped|
|Whipped cream||1 Tablespoon|
|Tomatoes||3 , cored and quartered|
|Green peppers||2 , sliced in julienne|
|Red onion||1⁄2 , sliced in rings|
|Cooked white rice||1 Cup (16 tbs)|
Place shallots and parsley in bowl. Add mustard, garlic and vinegar; mix well. Season with salt and pepper.
Add oil in thin stream, mixing constantly with whisk.
Add chopped hard-boiled egg and mix. Incorporate whipped cream.
Place vegetables and rice in large bowl. Mix to combine and season to taste.
Add vinaigrette, mix well and serve.
Serving size: Complete recipe
Calories 1562 Calories from Fat 1086
% Daily Value*
Total Fat 123 g188.7%
Saturated Fat 20.7 g103.6%
Trans Fat 0 g
Cholesterol 263.1 mg87.7%
Sodium 123.8 mg5.2%
Total Carbohydrates 98 g32.8%
Dietary Fiber 12.6 g50.2%
Sugars 23.3 g
Protein 21 g42.1%
Vitamin A 127.5% Vitamin C 529.9%
Calcium 17.5% Iron 42.9%
*Based on a 2000 Calorie diet