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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Nicoise, a French phrase meaning as prepared in Nice typifies the cuisine found in the French Riviera, which is where this salad got it's name! Ingredients:
4 cups mesclun or 4 cups bite-size mixed salad greens |
2 small red potatoes, cooked and cubed |
1 cup cooked green beans |
4 hard-cooked eggs, peeled and cut into quarters |
1 (250 ml) jar roasted red peppers, well drained and cut into strips |
1 (170 g) can tuna, water-packed chunk, drained |
1/4 cup sliced pitted black olives |
2 tablespoons extra light olive oil |
1 tablespoon lemon juice |
1 teaspoon dijon mustard |
salt and pepper |
Directions:
1. Divide mesclun between 2 plates. Top with potatoes, green beans, egg quarters, red peppers, tuna and olives, In a small bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Drizzle dressing over salad. Serve immediately.
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