Title: Salad Nicoise
Categories: Salad, Seafood
Yield: 4 servings

1 lb Small red potatoes; scrubbed
2 c Trimmed green beans
8 oz Tuna in water; drained
24 Cherry tomatoes; halved
4 c Lettuce leaves; thinly
-sliced
2 lg Eggs; hard-boiled, quartered
6 lg Pitted black olives; sliced
-crosswise
1/4 c Red wine vinegar
2 tb Fresh lemon juice
1 tb Olive oil
1/4 ts Salt
1/4 ts Ground black pepper
8 Flat anchovy fillets

1. In large pan of boiling water, cook potatoes 15-20 minutes, until
tender. Remove with slotted spoon. Rinse with cold water; drain. Coarsely
chop and place in a large bowl.

2. Add green beans to the water; cook 3 minutes, just until bright green
and tender-crisp. Rinse with cold water; drain.

3. Toss the green beans, tuna and tomatoes with the potatoes.

4. Line large serving plate with lettuce leaves; mound the tuna-potato
mixture in the center.

5. Decoratively arrange the egg quarters, olive and anchovy fillets on top
of tuna-potato mixture.

6. In a small bowl, whisk vinegar, juice, oil, salt and pepper. Drizzle
over salad; serve immediately.

NOTES : Calories: 476.7 (19.6% from fat) Fat: 11.4g Cholesterol: 115mg
Carbohydrate: 72.1g Fiber: 16.4g Sodium: 811mg

Recipe by: Weight Watchers Cookbook

Posted to EAT-LF Digest by "Lisa Whittington" on Aug
16, 1998, converted by MM_Buster v2.0l.