A wonderful salad that could also be turned into a light lunch served on a French Baguette
Course Salad
Cuisine Togolese, West African
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
refrigeration time 1 hourhour
Total Time 1 hourhour50 minutesminutes
Servings 4
Calories 677kcal
Author Darlene at International Cuisine
Ingredients
For the Salad
116 0zSpaghetti, Thin
2mediumTomatoesDiced
1BeetDiced
4CarrotsSliced
1Small Onion Red, sliced
10largeEggs
4 cupsLettuce
For the Dressing
1/2cupMayonnaise
2Tbspdijon mustard
1Tbspvinegar
1/2cupOlive Oil
1TbspParsleychopped
Salt and Pepperto taste
Instructions
Place the eggs and beet in a sauce pan and cover with water, add a little salt
Cook the eggs for 12 minutes and remove the eggs and run cool water over them. Let the beet cook for another 20 minutes or so until tender. Remove and dice when cool enough to handle
Cook the spaghetti following package instruction, run under cool water and put in refrigerator with a touch of oil so it won't stick together.
Mix together all the dressing ingredients and set aside
In a large bowl place the lettuce and the rest of the salad ingredients.
Pour the dressing over all of it and toss gently. Put it in the refrigerator for about 1 hour Serve with French baguettes.