Creamy Nicoise Style Salad Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Plain fat free yogurt3⁄4 Cup (12 tbs)
 Dijon mustard1 Tablespoon
 Grated lemon zest1 Teaspoon
 Salt1⁄4 Teaspoon
 Canned water packed tuna6 Ounce, drained (1 Can)
 Red onion1⁄2 , diced
 Chopped parsley1⁄3 Cup (5.33 tbs)
 Lemon juice2 Tablespoon
 Small new potatoes3⁄4 Pound, quartered (Red Ones)
 Fresh green beans1⁄2 Pound, trimmed and cut into 2-inch pieces
 Salad greens6 Cup (96 tbs)
 Brine cured olives1⁄4 Cup (4 tbs) (Nigoise / Kalamata)

Nutrition Facts

Serving size: Complete recipe

Calories 989 Calories from Fat 179

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 3.4 mg

Sodium 2642.8 mg110.1%

Total Carbohydrates 168 g56.2%

Dietary Fiber 24 g95.9%

Sugars 29.8 g

Protein 34 g68.4%

Vitamin A 103.8% Vitamin C 208.9%

Calcium 46.5% Iron 56.4%

*Based on a 2000 Calorie diet

Directions

Whisk together the yogurt, mustard, zest, and salt in a large bowl.
Stir in the tuna, onion, parsley, and lemon juice.
Cover and refrigerate.
Bring the potatoes and enough cold salted water to cover to a boil in a medium saucepan.
Reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 12 minutes.
Drain, transfer to the bowl with the tuna and stir to blend.
Cook the green beans in a medium saucepan of boiling salted water until bright green and crisp-tender, about 4 minutes.
Drain in a colander and add the beans to the bowl with the potatoes; stir just to combine.
Arrange the salad greens on 4 plates, top with the tuna mixture, and sprinkle with the olives.
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