Sensational Salad Nicoise

By Patlynn

Salad

Ingredients

• 6 ounces thin French green beans (baricots verts) or regular green beans, trimmed
• 8 ounces small red potatoes, thinly sliced, skin left on
• One 12-ounce can reduced-sodium white tuna packed in water, drained and flaked
• 1/2 small red onion, halved and thinly sliced
• 1 cucumber, peeled, seeded, and chopped
• 1 pint cherry tomatoes, halved or 1 pint grape tomatoes, left whole
• 1/2 cup Nicoise olives
• 1 head romaine lettuce, torn into leaves
• 2 large hard-cooked eggs, each peeled and cut into quarters

Details

Servings 6

Preparation

Step 1

Bring two pots of water to a boil. In one, cook the green beans until crisp-tender, about 5 minutes. In the other, cook the potatoes, covered, until tender, 8 to 10 minutes. Drain the beans and potatoes and run under cold water until cooled. Transfer to a large bowl.

Add the tuna, onion, cucumber, tomatoes, and olives to the bowl. Drizzle the dressing evenly over the salad. Using your hands or two large spoons, gently toss the salad to coat. Refrigerate for 1 hour.

Before serving, bring to room temberature and serve over lettuce leaves garnished with the egg quarters.