Nicoise "trifle" Salad - Gh_9407 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Cider vinegar,
2 cup: Packed, coarsely sliced
2 tbsp: Dijon mustard,
-romaine lettuce,
1 tbsp: Drained capers, coarsely
1 large: Cucumber, seeded and
-chopped,
-diagonally sliced,
3/4 tsp: Salt,
3 can: , (>6 1/2oz) tuna in water,
1/2 tsp: Sugar,
-drained,
1/4 tsp: Pepper,
1 large: Tomato, cut into wedges
1/3 cup: Olive or salad oil,
3: Hard-cooked eggs, shelled
3/4 lbs: Green beans,
-and sliced into wedges,
1 lbs: Red potatoes,
1/3 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 1/4"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 3 1/2-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/July94/scanned & fixed by DP & GG
Source from luhu.jp
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 1/4"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 3 1/2-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/July94/scanned & fixed by DP & GG
Source from luhu.jp