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
How to Make It
Cook potatoes in a saucepan in boiling water to cover 15 minutes. Drain and let cool; cut into thin slices.
Cook beans in a medium saucepan in boiling water 3 to 5 minutes or until beans are crisp-tender; drain and chill.
Place potato in a shallow dish. Combine wine and 2 tablespoons vinegar. Drizzle over potato, turning to coat; set aside.
Combine remaining 1/2 cup vinegar, chicken broth, capers, Dijon mustard, dried thyme, olive oil, and sugar; stir well with a wire whisk.
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.
Oxmoor House Cooking Light Collection
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