Nicoise Salad

By á-4420

Ingredients

• Mustard-Cider Vinaigrette:
• Mixed greens
• Canned tuna or grilled flank steak
• Small potatoes
• Green beans
• Red bell pepper “rounds”
• Had boiled eggs
• Tomato wedges
• Black olives
• 1/3 C. olive
• 1/3 C. cider vinegar
• 1 to 2 tsp. sugar
• 1 T. snipped fresh cilantro
• 1 tsp. country-style mustard
• 1/4 tsp. salt
• 1/8 tsp. fresh black pepper

Preparation

Step 1

Cook small potatoes and green beans ahead of time and chill.

Hard boil eggs ahead of time and chill.

Slice red bell pepper in “rounds.” When serving, place green beans inside of red pepper “rounds.”

Just before serving, place mixed greens on each plate and place remaining items attractively on top of the greens.

In a screw-top jar, combine all Mustard-Cider Vinaigrette ingredients together. Cover and shake. Serve immediately or cover and store in the refrigerator up to 1 week. Shake before serving.