French Salad Nicoise
|Medium head boston lettuce||1 Cup (16 tbs)|
|Potatoes||4 , boiled or steamed|
|Vinaigrette||1 Cup (16 tbs)|
|Whole string beans||1⁄2 Pound, cooked and drained|
|Mock tuna salad||1 1⁄2 Cup (24 tbs)|
|Tomatoes||2 Small, cut into wedges|
|Mozzarella cheese slice||10 (2 X 1 X 1/2-Inch)|
|Pitted black olives||10|
|Red bell pepper slice||10 , cut top to bottom (1/2 Inch Wide)|
Wash and drain lettuce. Place in a plastic bag and refrigerate to crisp.
Peel cooked potatoes and slice to 3/8-inch thickness. Place in a wide bowl. Pour about 1/3 of the Vinaigrette dressing over potatoes. Toss gently to coat. Cover and set aside.
Place cooked string beans in a small bowl and pour 1/3 of the Vinaigrette over them. Toss to coat. Let string beans and potatoes marinate for 1 hour, stirring occasionally.
To arrange salad, place lettuce leaves over the surface of a 14-inch platter or pizza pan. Mound Mock Tuna Salad in the center. Remove potato slices from dressing and lay slices flat around the outside of platter to form a rim. Arrange string beans, tomatoes, cheese, olives and red bell pepper slices around Mock Tuna Salad in an attractive design.
Serve with remaining Vinaigrette dressing.