fresh salad with tuna, olives, yellow pepper, green beans,, tomatoes, basil, new potatoes

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Name: Salad Nicoise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 2 large potatoes, red or use 1 can sliced potatoes; 3 tbsp Dijon mustard; 3 tbsp Red wine vinegar; 1/4 cup EVOO; 1/2 tsp Salt; 1 1/2 cups Water; 1 Clove Garlic, minced; 3/4 lb green beans, tips removed; 1/4 cup thinly sliced red onions; 1 medium yellow pepper, sliced or red pepper; 2 medium Tomatoes; 1/2 cup halved black olives; 1 can canned tuna in evoo best; 1 tsp Vegetable oil; 1 dozen red lettuce leaves or romaine or butter lettuce; 1 cup loose basil leaves, shredded into large pieces

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INGREDIENTS

2 large potatoes, red ; or use 1 can sliced potatoes
3 tbsp Dijon mustard
3 tbsp Red wine vinegar
1/4 cup EVOO
1/2 tsp Salt
1 1/2 cups Water
1 Clove Garlic, minced
3/4 lb green beans, tips removed
1/4 cup thinly sliced red onions
1 medium yellow pepper, sliced ; or red pepper
2 medium Tomatoes
1/2 cup halved black olives
1 can canned tuna in evoo best
1 tsp Vegetable oil
1 dozen red lettuce leaves or romaine or butter lettuce
1 cup loose basil leaves, ; shredded into large pieces

INSTRUCTIONS

Make the dressing. In large bowl, mix together the mustard, garlic, vinegar, evoo, s&p. Whisk until it comes together.

Peel the potatoes if desired, and cut into 1/2" slices. Toss with the dressing.

Bring the 1 1/2cups water to a boil in saucepan. Add the green beans, cover and return to a boil. Boil over hi heat for 1-3 minutes until just tender but slightly firm to the bite. Drain and run under cold water to stop cooking. Cover with ice water. Drain and the cut the beans in half.

Slice the yellow pepper into thin strips. Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1" pieces.

No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and olives to the potatoes. Mix well.

Drain the canned tuna & leave in big chunks.

To serve, line a large platter with the lettuce leaves. Mound the salad nicoise in the center of the platter and place the sliced tuna and basil leaves on top. Serve immediately.

NOTES

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Salad Nicoise

2 large potatoes, red or use 1 can sliced potatoes
3 tbsp Dijon mustard
3 tbsp Red wine vinegar
1/4 cup EVOO
1/2 tsp Salt
1 1/2 cups Water
1 Clove Garlic, minced
3/4 lb green beans, tips removed
1/4 cup thinly sliced red onions
1 medium yellow pepper, sliced or red pepper
2 medium Tomatoes
1/2 cup halved  black olives
1 can canned tuna in evoo best
1 tsp Vegetable oil
1 dozen red lettuce leaves or romaine or butter lettuce
1 cup loose basil leaves, shredded into large pieces

Place potatoes in saucepan, cover with cool water and bring water to a boil. Cover reduce the heat to low and boil gently for about 20 minutes or til potatoes are tender but firm when pierced with a fork. Drain off the water and set aside until cool enough to slice.
Make the dressing. In large bowl, mix together the mustard, garlic, vinegar, evoo, s&p. Whisk until it comes together.
Peel the potatoes if desired, and cut into 1/2" slices. Toss with the dressing.
Bring the 1 1/2cups water to a boil in saucepan. Add the green beans, cover and return to a boil. Boil over hi heat for 1-3 minutes until just tender but slightly firm to the bite. Drain and run under cold water to stop cooking. Cover with ice water. Drain and the cut the beans in half.
Slice the yellow pepper into thin strips. Cut  the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1" pieces.
No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and olives to the potatoes. Mix well.
Drain the canned tuna & leave in big chunks.
To serve, line a large platter with the lettuce leaves. Mound the salad nicoise in the center of the platter and place the sliced tuna and basil leaves on top. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (271g)
Recipe Makes: 4 Servings

Calories: 149
Calories from Fat: 134 (90%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 135.2mg		5 %
Potassium 173mg		5 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 2.4g
Protein 1.1g		2 %
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: 149

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