Name: Salad Nicoise
Ingredients: 1 lb Small red potatoes; scrubbed; 2 c Trimmed green beans; 8 oz Tuna in water; drained; 24 Cherry tomatoes; halved; 4 c Lettuce leaves; thinly sliced; 2 lg Eggs; hard-boiled, quartered; 6 lg Pitted black olives; sliced crosswise; 1/4 c Red wine vinegar; 2 tb Fresh lemon juice; 1 tb Olive oil; 1/4 ts Salt; 1/4 ts Ground black pepper; 8 Flat anchovy fillets

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Eggs		Salad, Seafood	4	servings

INGREDIENTS

1	lb	Small red potatoes; scrubbed
2	c	Trimmed green beans
8	oz	Tuna in water; drained
24		Cherry tomatoes; halved
4	c	Lettuce leaves; thinly sliced
2	lg	Eggs; hard-boiled, quartered
6	lg	Pitted black olives; sliced crosswise
1/4	c	Red wine vinegar
2	tb	Fresh lemon juice
1	tb	Olive oil
1/4	ts	Salt
1/4	ts	Ground black pepper
8		Flat anchovy fillets

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" <esordliw@pacbell.net> on Aug
16, 1998, converted by MM_Buster v2.0l.

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