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Creamy Nicoise Style Salad

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Ingredients
  Plain fat free yogurt 3⁄4 Cup (12 tbs)
  Dijon mustard 1 Tablespoon
  Grated lemon zest 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned water packed tuna 6 Ounce, drained (1 Can)
  Red onion 1⁄2 , diced
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Small new potatoes 3⁄4 Pound, quartered (Red Ones)
  Fresh green beans 1⁄2 Pound, trimmed and cut into 2-inch pieces
  Salad greens 6 Cup (96 tbs)
  Brine cured olives 1⁄4 Cup (4 tbs) (Nigoise / Kalamata)
Directions

Whisk together the yogurt, mustard, zest, and salt in a large bowl.
Stir in the tuna, onion, parsley, and lemon juice.
Cover and refrigerate.
Bring the potatoes and enough cold salted water to cover to a boil in a medium saucepan.
Reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 12 minutes.
Drain, transfer to the bowl with the tuna and stir to blend.
Cook the green beans in a medium saucepan of boiling salted water until bright green and crisp-tender, about 4 minutes.
Drain in a colander and add the beans to the bowl with the potatoes; stir just to combine.
Arrange the salad greens on 4 plates, top with the tuna mixture, and sprinkle with the olives.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Olive

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