Crab Salad Nicoise
|Boiling potatoes||4 Medium|
|Green beans||1 Pound, cut into 2 inch lengths|
|Olive oil||2 Tablespoon|
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Chives/Green onion||1 Tablespoon, thinly sliced|
|Butter lettuce leaves||6 Cup (96 tbs)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
Cook potatoes in boiling water thirty minutes or until tender, drain, cool ten minutes.
Cut into 1-inch chunks and place in a shallow dish. Cook beans in boiling water ten minutes or until tender, drain and cool ten minutes.
Add to potatoes.
Combine oil, vinegar, chives, salt and pepper in small jar with tight-fitting lid.
Shake well and pour two-thirds of dressing over potatoes and beans.
Refrigerate, covered, 2 hours (up to 24), stirring occasionally.
To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top.
Divide crabmeat among the plates, garnish with tomatoes (and olives, if desired).
Drizzle remaining dressing on top.
Serving size: Complete recipe
Calories 1530 Calories from Fat 275
% Daily Value*
Total Fat 35 g54.2%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 445.5 mg148.5%
Sodium 3784.4 mg157.7%
Total Carbohydrates 190 g63.3%
Dietary Fiber 38.2 g152.9%
Sugars 32.4 g
Protein 115 g230.5%
Vitamin A 112.1% Vitamin C 494.6%
Calcium 82% Iron 62.9%
*Based on a 2000 Calorie diet