Spring Vegetable Salad Nicoise
|Small thin skinned potatoes||3⁄4 Pound|
|Boiling water||1 Cup (16 tbs)|
|Green asparagus||1⁄2 Pound, cut into 2-inch lengths (Ends Removed)|
|Asparagus||3⁄4 Pound, tough ends removed, cut into slanting slices about 1/2-inch thick (Ends Removed)|
|Shelled peas/One 10 ounce frozen peas package||1 Pound|
|Lettuce||1 (Butter Or Red Leaf)|
|Canned tuna||14 Ounce, drained (Two 7 Ounce Cans)|
|Red onion||1 Small, thinly sliced|
|Tomatoes||3 Large, cut into wedges|
|Hard-cooked eggs||2 , sliced|
|Pitted ripe olives||1 Dozen|
|Creamy dijon dressing||2 Tablespoon|
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 20 minutes).
Lift out potatoes with slotted spoon and cool quickly under cold running water and drain.
Cut into 3/4-inch cubes.
Cook beans, covered, in the boiling water until just barely tender (about 10 minutes); cool quickly under cold running water and drain.
Place asparagus in enough boiling water to cover.
Cook, covered, over medium-high heat until tender (about 8 minutes); drain and cool under cold running water and drain again.
Place fresh peas in .1 inch boiling water.
Cover and cook over medium-high heat until tender (about 5 minutes); drain and cool under cold running water and drain again.
Line a large shallow salad bowl with lettuce leaves.
Distribute potatoes, beans, asparagus, and peas over bottom; cover with a layer of tuna chunks.
Arrange onion, tomato, egg, olives, and anchovies (if used) over top.
Cover and refrigerate until thoroughly chilled or until next day.
Prepare dressing, cover and chill.
Serving size: Complete recipe
Calories 2024 Calories from Fat 618
% Daily Value*
Total Fat 71 g108.7%
Saturated Fat 11.7 g58.4%
Trans Fat 0 g
Cholesterol 565.4 mg188.5%
Sodium 2232.9 mg93%
Total Carbohydrates 172 g57.2%
Dietary Fiber 53.2 g212.6%
Sugars 69.4 g
Protein 181 g361%
Vitamin A 797.7% Vitamin C 660.3%
Calcium 61.8% Iron 166.1%
*Based on a 2000 Calorie diet