Nicoise Salad

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4 cups mesclun or bite-size mixed salad greens

2 small red skinned potatoes, cubed and cooked

1 cups cooked green beans

4 hard-cooked eggs, peeled and cut in quarters

1 250mL jar roasted red peppers, well-drained and cut into strips

1 170g water packed tuna chunks, drained

� cup sliced pitted black olives

DRESSING:

2 tbsps. extra-light olive oil

1 tbsp. lemon juice

1 tsp. Dijon mustard

salt and pepper, to taste

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Divide mesclun between 2 plates. Garnish salad greens with an equal amount of potatoes, green beans, egg quarters, red peppers, tuna and olives. Chill.

Whisk together oil, lemon juice and mustard; season with salt and pepper.

Drizzle dressing over salad. Serve immediately.

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