Salad Niçoise

Thursday, 20 July 2006

Salad Niçoise Fish and vegetables make the grade with this delicious dish. An elegant main dish salad, serve with grilled bread on the side. Serving: 4 Prep Time: 40 minutes Cook Time: 10 minutes Total Time: 25 minutes 1 pound potatoes, cooked until tender, drained and quartered 8 ounces fresh green beans, left whole 1 English cucumber, halved lengthwise, seeded and cut into 1/4 slices 3 large tomatoes, peeled 1 7-ounce can Italian tuna, drained and flaked 10 anchovy fillets 2 hard cooked eggs, and quartered 20 Nicoise olives 1/2 cup vinaigrette salad dressing 1. Blanch the green beans in boiling water for 3 minutes and drain. 2. Cut 2 tomatoes into 1/4-inch slices, and the other into 8 wedges. 3. Arrange the potatoes, beans, half the cucumber slices, tomato slices and tuna in layers on a serving dish, and sprinkle with the 1/2 cup Homechef's Basic Vinaigrette dressing. 4. Arrange the remaining cucumber slices over the top, cover with a lattice of anchovy fillets, and decorate with hard-cooked eggs, Nicoise olives and tomato wedges. Based on individual serving. Calories: 378 Total Fat: 15 g Carbohydrates: 39 g Protein: 22 g

 

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