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Quick Salad Nicoise

fast.cook's picture
Ingredients
  Canned tuna 14 Ounce, drained (2 Cans, 7 Ounce Each)
  Sliced stuffed green olives 2 Tablespoon
  Bottled herb garlic salad dressing 1⁄2 Cup (8 tbs)
  Canned whole new potatoes 1 Pound, drained and sliced (1 Can)
  French-style green beans 8 Ounce, drained (1 Can)
  Instant minced onion 1 Teaspoon
  Canned small whole beets 8 1⁄4 Ounce (1 Can)
  Thinly sliced cucumber 3⁄4 Cup (12 tbs)
  Salt 1⁄8 Teaspoon
  Sugar 1⁄8 Teaspoon
  Crisp lettuce 1⁄4
  Peeled grated carrots 1⁄2 Cup (8 tbs)
  Tomato 1 , quartered
  Canned anchovy fillets 2 Ounce, drained (1 Can)
  Hard-cooked eggs 2 , halved
Directions

MAKING
1. In small bowl, break up tuna with fork, gently toss with olives and 2 tablespoons salad dressing and refrigerate, covered.
2. In a bowl, toss sliced potato and green beans with 1/4 cup dressing and the instant minced onion and refrigerate until ready for serving.
3. Toss beets with remaining dressing and refrigerate.
4. Sprinkle sliced cucumber with salt and sugar and refrigerate.

FINALIZING
5. In a large salad bowl arrange lettuce and mound tuna mixture in center.
6. Then around the tuna arrange mounds of potato and beans, beets, carrot and cucumber.
7. Garnish with tomato, anchovies and eggs and toss gently at the table.

SERVING
8. Pass more dressing, if desired and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
6

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