This vegetable salad is a hearty main meal by itself. If you want to serve it as one course of a larger meal, leave out the tuna fish. You can also vary the other ingredients in this recipe. Try adding carrots, celery, peas, slices of hard-cooked eggs, or slivered almonds. Experiment and enjoy!
INGREDIENTS:
1 small head of lettuce
6 medium-sized cold cooked potatoes, or 1-lb. can small whole white potatoes
1/2 lb. fresh green beans or 1 10-oz. package frozen green beans, cooked, chilled, and cut into 1/2-inch lengths
6 tomatoes, quartered
1/2 c. vinaigrette dressing (see page 36)
1 13-oz. can tuna, drained* (optional)
black or green olives for garnish (optional)
METHOD:
1. Wash and separate lettuce leaves, throwing away any that are wilted or discolored. Pat lettuce leaves dry. Arrange leaves decoratively in a large, shallow serving plate and set aside.
2. In a large mixing bowl, combine potatoes, beans, and tomatoes. Pour vinaigrette dressing over vegetables. Using 2 spoons, carefully toss vegetables until they are thoroughly coated.
3. Spoon vegetables onto lettuce leaves and top with mound of tuna and/or olives. (Or if you prefer, arrange the vegetables and tuna as shown in the photo.)
4. Serve immediately.
Preparation time: 30 minutes
Serves 4 to 5
*For a healthier salad, use water-packed tuna instead of oil-packed.
Fish is often used to accentuate the nicoise salad. Try it with tuna or even anchovies if you’re feeling adventuresome.
