Salad Nicoise is the first French inspired dish for this week. Yogurt cuts some of the calories here, but the delicious combination of fresh string beans, red potatoes and tuna with tarragon stays the same. If making the Chicken Corn Salad in a day or two, economize your time by steaming the corn in the same pot when the potatoes are done.
Ingredients:
5 red potato(es) -- medium, chopped 1/2" chunks
1/2 lb(s) string beans -- ends trimmed
1/2 cup(s) plain yogurt
1/4 cup(s) mayonnaise
1/2 lemon -- zest and juice
1 tbsp mustard
3/4 tsp salt
1/2 tsp dried tarragon
12 oz(s) tuna -- albacore, don't shred
1/4 cup(s) red onion -- cut thin
1/2 cup(s) parsley -- chopped
6 cup(s) salad greens
Directions
Prep Work: Chop onions and greens; store together. Chop potatoes and prepare beans; store separately. Whisk together yogurt, lemon juice and zest, mustard, salt and tarragon for dressing.
1. Place potatoes in bottom of steamer basket and place string beans on top. Steam for approx. 10 min., or until beans are soft but not limp.
2. Remove beans to salad bowl and keep steaming potatoes until easily pierced with a fork, approx. 5 more min. Set potatoes aside to cool, and then add to salad bowl also.
3. Add tuna, onion, parsley and salad greens to salad bowl.
4. In smaller bowl whisk yogurt, mayonnaise, lemon juice and zest, mustard, salt and tarragon; then toss gently with salad. Salt and pepper to taste. (Oil and vinegar can also bring out the flavors; add according to taste.)
(adapted from Weight Watcher’s 7/11 “Salad Nicoise”)
