Tuna, potato, and green bean salad nicoise

4 Servings

Ingredients

Quantity Ingredient
2 cups Diced red potatoes -- skins
Intact
⅓ cup Greek olives -- pitted
3 tablespoons Olive oil
1½ tablespoon Apple cider vinegar
1 teaspoon Herbal salt substitute
¼ teaspoon Ground pepper
1 Head lettuce
4 ounces Water-packed tuna --
Drained
1 cup Diagonally cut green beans
1 cup Red bell pepper -- sliced

Directions

1. In a large pot steam potatoes until tender. Place olives, olive oil, cider vinegar, salt substitute, and pepper in a blender and puree. Pour over potatoes and let marinate 40 minutes.

2. Wash and dry lettuce and arrange on a platter. Toss tuna, beans, and bell pepper with potatoes and marinade, then spoon over lettuce. Serve at room temperature.

Recipe By : the California Culinary Academy From: Date: 05/28 File

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