Chopped Nicoise Salad

Makes 4 servings

Lori

ingredients

4 small red potatoes (about 1/2 pound)
1/3 pound fresh green beans, trimmed
12-ounce can light tuna packed in water, drained
1/2 cup chopped pitted Greek or Spanish olives
1/4 cup diced red onion
2 large tomatoes, seeded and diced (about 2 cups)
5 cups chopped romaine lettuce
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1/2 tablespoon capers
Salt and pepper

directions

1
Boil water in a large pot with a fitted steamer basket. Put the potatoes in the steamer, cover and steam for 15 minutes. Add the green beans and steam for 6 minutes more. Put the cooked potatoes and beans in a dish and set in the refrigerator to cool, or plunge into a bowl of ice water to cool quickly.
2
Put tuna, olives, onion, tomato and lettuce in a large bowl. Dice the potatoes and green beans, add them to the bowl and toss.
3
In a small bowl whisk together the oil, lemon juice, mustard,capers, salt and pepper. Pour the dressing over the salad, toss well and serve.

notes

Note size of tuna can is larger than standard. Also I usually keep everything except the lettuce in a separate bowl and add the dressing. You can add the dressed mixture to lettuce as needed. That way the lettuce won't get soggy if you have leftovers.

Source: Lori