Spring nicoise salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | New red potatoes; quartered |
| 2 | cups | Green beans; trimmed |
| ½ | cup | Yogurt, plain |
| ¼ | cup | Basil, fresh; chopped |
| 4 | larges | Romaine lettuce leaves |
| 1 | small | Onion, red; thinly sliced |
| 6 | ounces | White tuna; drained |
| 1 | Egg; hard-cooked, sliced | |
| 4 | Ripe olives | |
| 2 | tablespoons yogurt dressing. | |
Directions
Bring 1 quart water to boiling in a 10-inch skillet. Add the potatoes and cook, covered, for 8 minutes or until almost tender. Add green beans and cook an additional 5 minutes. Place yogurt and basil in bowl of blender and whirl for process for 30 seconds. Set aside.
Line four plates with lettuce; top evenly with potatoes, green beans, onion slices, tuna, and egg slices. Garnish with olives. Drizzle each salad with
Weight Watchers Magazine April 1989 p 24