Nicoise \"trifle\" salad - gh_9407

6 servings

Ingredients

Quantity Ingredient
¼ cup Cider vinegar
2 tablespoons Dijon mustard
1 tablespoon Drained capers, coarsely chopped
¾ teaspoon Salt
½ teaspoon Sugar
¼ teaspoon Pepper
⅓ cup Olive or salad oil
¾ pounds Green beans
1 pounds Red potatoes
2 cups Packed, coarsely sliced romaine lettuce
1 large Cucumber, seeded and diagonally sliced
3 cans (>6 1/2oz) tuna in water, drained
1 large Tomato, cut into wedges
3 Hard-cooked eggs, shelled and sliced into wedges
⅓ cup Kalamata olives, pitted

Directions

ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. Prepare dressing: In bowl, mix vinegar, mustard, capers, salt, sugar, and pepper until blended. With wire whisk or fork, slowly beat in olive or salad oil until dressing thickens slightly.

2. In 2-quart saucepan over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until beans are tender; drain well. In bowl, toss beans with 2 tablespoons dressing.

3. Slice potatoes into ¼"thick slices. In another saucepan over high heat, in enough water to cover, heat potatoes to boiling. Reduce heat to low; cover and simmer until potatoes are tender; drain. Toss potatoes with 3 tablespoons dressing.

4. In 3½-quart glass trifle bowl or deep glass casserole, layer romaine lettuce, potatoes, cucumber, tuna, and green beans. Arrange tomato wedges and hard-cooked eggs on top. Spoon any remaining dressing over top; garnish with Kalamata olives. Cover and refrigerate until ready to serve.

Each serving: About 370 calories, 1 8 g fat, 152 mg cholesterol, 1040 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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