Salads – Salad Nicoise

Salad Nicoise
This Salad is filled with healthy ingredients.

♥ Roast the potatoes to cut down on the amount of dressing needed.
♥ Use water-packed tuna in place of oil packed.

Makes 4 servings

Ingredients:
1 pound yellow potatoes, cut in 3/4-inch cubes
1/2 tbsp. olive oil
Salt and pepper to taste
1/4 pound green beans, cut in half diagonally (about 1 cup)
1 tbsp. red wine or sherry vinegar
2 tsp. fresh lemon juice
1/2 tsp. anchovy paste
1/2 tsp. garlic, minced
1/2 tsp. Dijon mustard
1-1/2 tbsp. extra virgin olive oil
4 oz. white albacore tuna, canned, packed in water
1/2 cup small cherry tomatoes, cut in half

Preheat oven to 425º. Toss the potatoes into a bowl with 1/2 tablespoon olive oil, salt, and pepper. Place on a baking sheet. Bake for 10 minutes, loosen with a spatula, and turn potatoes. Continue to cook until tender and golden, about 10 minutes. Boil green beans in lightly salted water. Cook until tender, about 2 to 3 minutes. Drain and rinse. Shake dry and lay on a towel.

Make the dressing: Whisk together in a bowl, the vinegar, lemon juice, anchovy paste, garlic, mustard, salt, and pepper. Pour in olive oil and whisk until blended.

Combine potatoes, beans, tuna, and tomatoes in a bowl. Mix with dressing.