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Name: Salad Nicoise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Fresh Lemon Juice; 2 c green beans Trimmed; 6 lg black olives Pitted; sliced; 2 lg Eggs hard-boiled, quartered; 1/4 c Red wine vinegar; 1/4 ts Black Pepper ground; 1 lb red potatoes Small, scrubbed; 24 Cherry tomatoes halved; 4 c Lettuce leaves; 1 8-oz can Tuna in water drained; 1/4 ts Salt; 1 tb olive oil; 8 Flat anchovy fillets

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INGREDIENTS

2 tb Fresh Lemon Juice
2 c green beans ; Trimmed
6 lg black olives ; Pitted; sliced
2 lg Eggs ; hard-boiled, quartered
1/4 c Red wine vinegar
1/4 ts Black Pepper ; ground
1 lb red potatoes ; Small, scrubbed
24 Cherry tomatoes ; halved
4 c Lettuce leaves
1 8-oz can Tuna in water ; drained
1/4 ts Salt
1 tb olive oil
8 Flat anchovy fillets

Servings

INSTRUCTIONS

1. In large pan of boiling water, cook potatoes 15-20 minutes, until tender. Remove with slotted spoon. Rinse with cold water; drain. Coarsely chop and place in a large bowl. 2. Add green beans to the water; cook 3 minutes, just until bright green and tender-crisp. Rinse with cold water; drain. 3. Toss the green beans, tuna and tomatoes with the potatoes. 4. Line large serving plate with lettuce leaves; mound the tuna-potato mixture in the center. 5. Decoratively arrange the egg quarters, olive and anchovy fillets on top of tuna-potato mixture. 6. In a small bowl, whisk vinegar, juice, oil, salt and pepper. Drizzle over salad; serve immediately. NOTES : Calories: 476.7 (19.6% from fat) Fat: 11.4g Cholesterol: 115mg Carbohydrate: 72.1g Fiber: 16.4g Sodium: 811mg Recipe by: Weight Watchers Cookbook Posted to EAT-LF Digest by "Lisa Whittington" on Aug 16, 1998,

NOTES

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Salad Nicoise

2 tb Fresh Lemon Juice
2 c green beans Trimmed
6 lg black olives Pitted; sliced
2 lg Eggs hard-boiled, quartered
1/4 c Red wine vinegar
1/4 ts Black Pepper ground
1 lb red potatoes Small, scrubbed
24 Cherry tomatoes halved
4 c Lettuce leaves
1 8-oz can Tuna in water drained
1/4 ts Salt
1 tb olive oil
8 Flat anchovy fillets

1. In large pan of boiling water, cook potatoes 15-20 minutes, until  tender. Remove with slotted spoon. Rinse with cold water; drain. Coarsely  chop and place in a large bowl.    2. Add green beans to the water; cook 3 minutes, just until bright green  and tender-crisp. Rinse with cold water; drain.    3. Toss the green beans, tuna and tomatoes with the potatoes.    4. Line large serving plate with lettuce leaves; mound the tuna-potato  mixture in the center.    5. Decoratively arrange the egg quarters, olive and anchovy fillets on top  of tuna-potato mixture.    6. In a small bowl, whisk vinegar, juice, oil, salt and pepper. Drizzle  over salad; serve immediately.    NOTES : Calories: 476.7 (19.6% from fat) Fat: 11.4g Cholesterol: 115mg  Carbohydrate: 72.1g Fiber: 16.4g Sodium: 811mg    Recipe by: Weight Watchers Cookbook    Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug  16, 1998,

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Nutrition

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Serving Size: 1 Serving (1233g)
Recipe Makes: 4

Calories: 596
Calories from Fat: 186 (31%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 4.3g
Cholesterol 592.6mg		182 %
Sodium 573.1mg		20 %
Potassium 3023.6mg		80 %
Total Carbohydrate 54.1g		16 %
	Dietary Fiber 13.3g	53 %
	Sugars, other 40.8g
Protein 52.8g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 596

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