Delicious Summer Salad

Makes 2 servings

A light and dreamy summer salad, this recipe works well for any occasion. The bright colors of the vegetables, bold flavors of the eggs and olives, and complex combination of textures make a salad that’s something truly special. Versatile, healthy, tasty and gorgeous, it serves as a perfect picnic meal or midday snack! Swap out the tuna for anchovy fillets for a different texture and taste, or omit the fish altogether and serve as a side with a bigger dinner.

INGREDIENTS

For the Dressing:

¼ cup white wine vinegar
1 small clove garlic, minced
1 tsp. Dijon mustard
½ tsp. salt
½ tsp. freshly ground pepper
1 pinch cayenne pepper
½ cup olive oil

For the Salad:

2 large eggs
½ lb. potatoes
1 tbsp. salt
4 oz. green beans
3 cups lettuce
2 medium tomatoes, cut into wedges
⅓ cup Niçoise olives
1 (4-oz.) can tuna packed in oil, drained
Finely sliced red radish (optional)

INSTRUCTIONS

1. To prepare the dressing, whisk the vinegar, garlic, mustard, salt, freshly ground pepper and cayenne pepper together in a small bowl. Pour in the oil in a slow, steady stream, stirring continuously until the dressing is well mixed.
2. For the salad, place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then turn off the heat, cover the pan and let stand 8–10 minutes. Drain the water and place the eggs in an ice bath to cool. Peel the eggs and cut in half. Set aside.
3. Place the potatoes in a medium saucepan and cover with cold water. Add the salt and bring to a boil. Cook until the potatoes become tender, 12–15 minutes. Drain and set the potatoes aside to cool for a few minutes.
4. Refill the saucepan with water and bring to a boil. Add the green beans and cook for 3–4 minutes, until light green and crisp. Remove the beans with a slotted spoon and transfer to an ice bath to cool.
5. Place the salad greens in a large bowl. Sprinkle a small amount of dressing over the greens and toss to coat. Divide the greens between two plates. 
6. Cut the potatoes into ½-inch slices. In a small bowl, toss the potatoes with 2 tablespoons of the dressing.
7. Arrange the tomatoes and olives, and begin assembling the salad. Toss the ingredients and, once combined, place in sections on the plate, then add the tuna to the top. Garnish with radish if desired and serve.

NUTRITION • PER ONE SERVING

Calories 880
Total Fat 69g (88%)
Saturated Fat 10.65g (53%)
Trans Fat 0.045g
Total Carbohydrate 32g (12%)
Dietary Fiber 7g (25%)
Total Sugars 6g
Includes 0g
Added Sugars (0%)
Cholesterol 215mg (72%)
Sodium 4710mg (205%)
Protein 36g (72%)
Vitamin D 8mcg (40%)
Calcium 140mg (10%)
Iron 5.66mg (30%)
Potassium 1439mg (30%)
Phosphorus (40%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here