Salades Niçoise

(1)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 1

Ingredients

1 cup Boiled potatoes 0.5 cup Del Monte Cut Green Beans 1 cup, sliced Cucumber (peeled) 0.75 serving 1 head romain lettuce 0.25 cup Yellow Sweet Corn, Canned 2 large Hard Boiled Egg 0.25 cup Bumble Bee solid white albacore tuna in oil 5 serving Cherry Tomatoes, Fresh, 1 Tomato 2 jumbo Black Olives 1/2 tsp olive oilSalt1 lemon juice

Directions

Place potatoes in a large pot and cover with 2 inches of water. Add 1 Tbsp of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain. While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes. Place them in a bowl and dress them with about 1/4 cup of the vinaigrette. 4 Boil the green beans in salted water: While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3-5 minutes (more or less, depending on the toughness of the beans). Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water. 5 Arrange on a bed of lettuce: Arrange bed of lettuce on a serving platter.

Serving Size: 2 plates

Number of Servings: 1

Recipe submitted by SparkPeople user NEWNOURA1.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving