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Tuna Niçoise Salad

Yield 4 servings.

Ingredients

  • 1 1/4 pounds small round red potatoes
  • 8 ounces fresh green beans, trimmed
  • 2 tablespoons dry white wine
  • 1/2 cup plus 2 tablespoons white wine vinegar, divided
  • 1/4 cup canned low-sodium chicken broth, undiluted
  • 1 tablespoon capers, drained
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 2 teaspoons olive oil
  • 1/2 teaspoon sugar
  • 8 cups mixed baby salad greens
  • 1/2 (12-ounce) jar roasted red peppers, drained and cut into thin strips
  • 2 (6-ounce) cans low-sodium chunk light tuna in water, drained
  • 4 large pitted ripe olives, sliced
  • 2 hard-cooked egg whites, chopped

Nutrition Information

  • calories 267
  • caloriesfromfat 14 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 23.5 g
  • carbohydrate 32.6 g
  • fiber 0.0 g
  • cholesterol 19 mg
  • iron 0.0 mg
  • sodium 460 mg
  • calcium 0.0 mg

How to Make It

  1. Cook potatoes in a saucepan in boiling water to cover 15 minutes. Drain and let cool; cut into thin slices.

  2. Cook beans in a medium saucepan in boiling water 3 to 5 minutes or until beans are crisp-tender; drain and chill.

  3. Place potato in a shallow dish. Combine wine and 2 tablespoons vinegar. Drizzle over potato, turning to coat; set aside.

  4. Combine remaining 1/2 cup vinegar, chicken broth, capers, Dijon mustard, dried thyme, olive oil, and sugar; stir well with a wire whisk.

  5. Combine salad greens and 1/2 cup vinegar mixture, tossing lightly. To serve, place 2 cups salad greens on each of 4 plates. Arrange potato, beans, red pepper, tuna, and olives on salad greens. Drizzle remaining vinegar mixture evenly over salads. Sprinkle evenly with chopped egg whites.

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