Tossed Meatless Salad Nicoise
Recipe from
Better Homes and Gardens
We left the tuna out of this classic salad, but feel free to add it back in if you like.
Servings:
Makes 4 servings.
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Ingredients
-
2medium potatoes, peeled and sliced 1/4 inch thicksee savings
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1 9-ouncepackage frozen cut green beanssee savings
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1 cupcherry tomatoes, halvedsee savings
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1small yellow or green sweet pepper, cut into stripssee savings
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1/2 cupGreek olives or pitted ripe olivessee savings
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3/4 cupbottled Italian salad dressingsee savings
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4 cupstorn romaine lettucesee savings
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4hard-cooked eggs, slicedsee savings
Directions
1.
In a medium saucepan cook the potatoes in lightly salted boiling water, covered, for 5 minutes. Break up frozen beans and add them to the potatoes in saucepan. Return to boiling; reduce heat. Cover and simmer for 4 to 6 minutes more or until potatoes are tender and green beans are just crisp-tender; drain. Cool slightly.
2.
In a large salad bowl combine potato-green bean mixture, tomatoes, yellow or green peppers, and olives. Pour salad dressing over mixture, tossing gently to coat. Cover and chill for 2 to 3 hours.
3.
To serve, line individual plates with romaine lettuce. Top with vegetable mixture and hard-cooked eggs. Makes 4 servings.
Nutrition information
Calories 410, Total Fat 30 g, Saturated Fat 5 g, Cholesterol 213 mg, Sodium 507 mg, Carbohydrate 29 g, Fiber 6 g, Protein 11 g. Daily Values: Vitamin A 49%, Vitamin C 114%, Calcium 8%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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