|
|
Salad Nicoise Recipe |
||
|
|
||
|
Ingredients 1/2 medium head romaine, torn (3 cups) 1 head Bibb lettuce, torn (2 cups) 1 6 1/2-ounce can water-pack tuna, drained 1 9-ounce package frozen cut green beans, cooked, drained and halved 1 cup cherry tomatoes, halved 1 small green pepper, cut into rings 1 small onions, sliced and separated into rings 3 hard-cooked eggs, chilled and cut into wedges 1 medium potato, cooked, chilled and sliced 1/2 cup pitted ripe olives 1 2-ounce can anchovy fillets, drained 3/4 cup Vinaigrette Dressing
Method Line a large platter with torn romaine and Bibb lettuce. Break tune into chunks; mound in center of torn lettuce. Arrange chilled green beans, tomatoes. green pepper, onion rings, egg wedges, potato, olives, and anchovy fillets atop the lettuce. Cover and chill. Just before serving, drizzle with Vinaigrette Dressing; toss. Serves 6.
Per 1/6 serving: 15 g carbohydrates,194 calories,8 g fat,17 g Protein,257 mg sodium
|
||