Serve this elegant Provençal-style salad with a glass of chilled white wine or rosé and crusty French bread.
fast niçoise salad
start to finish: 20 minutes
makes: 4 servings
- 2 teaspoons butter
- 2 cups refrigerated red potato wedges
- 6 cups mixed salad greens
- 3 2.6-ounce pouches lemon-pepper chunk light tuna*
- 1 cup cherry tomatoes
- 2 hard-cooked eggs, sliced
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon Dijon-style mustard
- ⅛ teaspoon ground black pepper
1 In a large skillet melt butter over medium heat. Add potatoes; cook, covered, about 15 minutes or until golden brown, stirring occasionally.
2 Meanwhile, divide greens among four plates. Top with tuna, tomatoes, egg slices, and potatoes.
3 For dressing, in a small bowl whisk together vinegar, oil, mustard, and pepper. Drizzle dressing over salads.
nutrition facts per serving: 247 cal., 12 g total fat (3 g sat. fat), 125 mg chol., 543 mg sodium, 14 g carb., 4 g fiber, 20 g pro.
*tip: If you can’t find lemon-pepper tuna, use any herb-seasoned tuna.