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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus! Ingredients:
1/2 pound new potatoes, quartered |
1/4 cup chopped fresh parsley |
1/4 cup pitted nicoise olives |
1/2 onion, thinly sliced |
1 (6 ounce) can tuna |
1/3 pound fresh green beans - rinsed, trimmed and blanched |
1/2 pound mixed salad greens |
1 cup lemon vinaigrette |
3 hard-cooked eggs, quartered |
3 roma (plum) tomatoes, thinly sliced |
1 tablespoon capers |
4 anchovy filets |
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
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