Friday, September 23, 2011

Nicoise Salad


2 cups boiled potatoes cut into bite size chunks or baby red potatoes
12 asparagus spear or green beans, cooked
4 eggs, boiled, cut into quarters
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dijon mustard
1 teaspoon sugar
2 small can tuna in oil 
2 baby cos lettuce
2 cups cherry tomatoes, cut in  half
1/2 cup Kalamata olives
1/4 cup capers (optional)
Sea salt and black peppers

Whisk together dijon mustard, sugar, and red wine vinegar to combine. Set aside.

Drain tuna. 

Arrange salad on a serving platter. Season with sea salt and black pepper. Drizzle with dressing and serve.


6 comments:

Debi said...

I want this NOW! <3 and Hugs!

Mia said...

Thanks, Debi!!

Kimby said...

This recipe and your photo of it are precisely why I love Nicoise Salad... classic and vibrant! Buzzed. :)

Mia said...

Thank you, Kimby!!

Krista said...

I love the addition of asparagus! Thanks for sharing at Church Supper!

Everyday Mom's Meals

Mia said...

Anytime, Krista!

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