Salad Niçoise

Photo: Kang Kim; Styling: Tiziana Agnello

Yield:

Serves 1

Recipe from

Nutritional Information

Calories 395
Fat 18.4 g
Satfat 2.6 g
Fiber 9.3 g
Sodium 547 mg

Ingredients

2 teaspoons olive oil
1/2 teaspoon dijon mustard
1 teaspoon red wine vinegar
1 teaspoon fresh lemon juice
dash of pepper
2/3 cup cooked bulgur
1/2 cup steamed haricot verts
6 cherry tomatoes, halved
3 chopped kalamata olives
1 tablespoon chopped red onion
2 1/2 ounces sustainable oil-packed albacore tuna, drained
1 cup fresh arugula
fresh parsley (garnish)

Preparation

1. Combine 2 teaspoons olive oil with 1/2 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, and a dash of pepper. Toss dressing with 2/3 cup cooked bulgur.

2. Add 1/2 cup steamed haricot verts, 6 cherry tomatoes, halved, 3 chopped kalamata olives, 1 tablespoon chopped red onion, and 2 1/2 ounces sustainable oil-packed albacore tuna, drained. Toss gently to coat. 

3. Serve over 1 cup fresh arugula, sprinkle with fresh parsley.

Note:

January 2013