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Chopped Niçoise Salad

Yield 4 servings (serving size: 1 1/2 cups)
In Nice, green beans, tuna, and olives make a classic summer salad. The tuna and potatoes are cooked ahead of time, so this is a snap to toss together.

Ingredients

  • Dressing:
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon fat-free cottage cheese or sour cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, peeled
  • Salad:
  • 1 cup (1-inch) cut green beans
  • 4 cups mixed salad greens
  • 1 cup Thyme Potatoes
  • 2 tablespoons chopped pitted kalamata olives
  • 2 Citrus Tuna steaks, broken into 1-inch chunks

Nutrition Information

  • calories 269
  • caloriesfromfat 30 %
  • fat 9.1 g
  • satfat 1.7 g
  • monofat 4.9 g
  • polyfat 1.8 g
  • protein 22.6 g
  • carbohydrate 25.1 g
  • fiber 3.7 g
  • cholesterol 32 mg
  • iron 3.1 mg
  • sodium 668 mg
  • calcium 75 mg

How to Make It

  1. To prepare dressing, combine first 10 ingredients in a blender or food processor; process until smooth.

  2. To prepare salad, cook beans in boiling water 1 minute or until crisp-tender. Rinse with cold water; drain well. Combine beans and remaining ingredients in a large bowl. Pour dressing over tuna mixture; toss gently to combine.