Title: SPRING NICOISE SALAD
Categories: Salads, French
Yield: 4 servings
12 oz New red potatoes; quartered
2 c Green beans; trimmed
1/2 c Yogurt, plain
1/4 c Basil, fresh; chopped
4 lg Romaine lettuce leaves
1 sm Onion, red; thinly sliced
6 oz White tuna; drained
1 Egg; hard-cooked, sliced
4 Ripe olives
Bring 1 quart water to boiling in a 10-inch skillet.
Add the potatoes and cook, covered, for 8 minutes or
until almost tender. Add green beans and cook an
additional 5 minutes. Place yogurt and basil in bowl
of blender and whirl for process for 30 seconds. Set
aside.
Line four plates with lettuce; top evenly with
potatoes, green beans, onion slices, tuna, and egg
slices. Garnish with olives. Drizzle each salad with
2 tablespoons yogurt dressing.
