"This French-inspired salad creates a delightful summer. You can
use other garden vegetable for dressing such as asparagus,
cauliflower, blanched broccoli and corn”"
Serving: 4 | Prep: 30m | Ready in: 2h45m
Ingredients
• 1/2 lb. new potatoes, quartered
• 1/4 cup chopped fresh parsley
• 1/4 cup pitted nicoise olives
• 1/2 onion, thinly sliced
• 1 (5 oz.) can tuna
• 1/3 lb. fresh green beans - rinsed, trimmed and blanched
• 1/2 lb. mixed salad greens
• 1 cup lemon vinaigrette
• 3 hard-cooked eggs, quartered
• 3 roma (plum) tomatoes, thinly sliced
• 1 tbsp. capers
• 4 anchovy filets
Direction
• Bring a large pot containing salted water to a boil. Put in potatoes and cook
for about 15 minutes or until they become soft but still remain firm. Drain off
water and allow them to cool.
• Combine green beans, tuna, onion, olives, parsley and potatoes together in a
large bowl. Keep cold in refrigerator for 2 to 4 hours.
• Toss together vinaigrette and greens in a large bowl, and put chilled potato
mixture on top. Decorate with anchovies, capers, tomatoes and eggs.
Nutrition Information
• Calories: 287 calories;
• Total Carbohydrate: 34.7 g
• Cholesterol: 172 mg
• Total Fat: 8.7 g
• Protein: 17.5 g
• Sodium: 1306 mg
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