Spring nicoise salad

Yield: 4 Servings

Measure 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 \N Egg; hard-cooked, sliced
4 \N Ripe olives
\N 2 tablespoons yogurt dressing.

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

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