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Nicoise Salad

This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.

2 ServingsPrep: 40 min. + cooling

Ingredients

1/3 cup olive oil
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon each salt, onion powder and pepper
SALAD:
2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce
1/2 cup cherry tomatoes, halved
10 Greek olives, pitted and halved
2 hard-cooked eggs, quartered
1 can (5 ounces) albacore white tuna in water, drained and flaked

Directions

In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder
and pepper; set aside.
Place potatoes in a small saucepan and cover with water. Bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or until
tender. Drain and cool; cut into quarters.
Place beans in another saucepan and cover with water. Bring to a
boil. Cover and cook for 3-5 minutes or until crisp-tender; drain
and rinse in cold water.
Divide lettuce between two salad plates; top with potatoes, beans,

2 of 2

Nicoise Salad (continued)

Directions (continued)

tomatoes, olives, eggs and tuna. Drizzle with dressing.
Yield: 2 servings.

Nutrition Facts: 1 serving equals 613 calories, 49 g fat (8 g saturated fat), 242 mg cholesterol, 886 mg sodium, 18 g carbohydrate, 3 g fiber, 26 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.