Tuesday, June 2, 2009

Salade Nicoise

1/2 pound small red-skin potatoes, cut into ¼-inch slices
1 teaspoon salt (optional)
1/2 pound green beans, trimmed and cut into 2-inch pieces
11 ounce container mixed baby greens
1/3 cup low-fat, low-sodium bottled vinaigrette-style dressing
2 item plum tomatoes, cut into wedges
1 item small green bell pepper, sliced
2 item hard-boiled eggs, sliced into wedges
12 ounce high-quality tuna fish, drained, broken into chunks
2 tablespoon capers
1/4 cup pitted black (ripe) olives
1/4 teaspoon freshly ground black pepper

In large saucepan, cook potatoes in salted water until tender, about 6 minutes. Using a slotted spoon, remove potatoes; set them aside. Return water to boil; add beans; cook until tender, about 4 minutes, then drain. In large bowl, toss lettuce with 2 tablespoons vinaigrette. Place lettuce on individual serving plates or platter. Arrange potatoes, green beans, tomatoes, green pepper, hard-boiled eggs and tuna on top. Drizzle with remaining dressing. Sprinkle with capers, olives and black pepper.

2 Serving/s

Nutritional Information
Per serving: 404 calories, 10 grams fat, 237 milligrams cholesterol, 871 milligrams sodium, 45 grams carbohydrate, 36 grams protein