Nouvelle salad Nicoise

Serves 4

Dressing ingredients

  • ½ teaspoon Dijon mustard (or other mustard)
  • 1 tablespoon nonfat yogurt
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons buttermilk
  • 1 squeeze fresh lemon juice
  • 1/8 teaspoon Worcestershire sauce

Salad ingredients

  • 1 sweet potato (½ pound) cooked but still firm, skinned and cubed into bite-sized pieces
  • 2 hard-boiled eggs
  • 1½ cups green beans
  • ½ red onion, thinly sliced
  • 1 red or yellow sweet pepper, halved, seeded and thinly sliced
  • 1 cucumber, peeled, halved lengthwise, seeded and sliced into bite-sized pieces
  • 6 ounces canned tuna (or salmon) in water, drained
  • 2 tomatoes, halved, with each half cut into at least 3 wedges
  • 3 artichoke hearts, quartered (canned, packed in water)
  • Salad greens, assorted and washed
  • Black olives, pitted
  • Olive oil cooking spray

Directions

  1. Mix all dressing ingredients in small jar and set aside.
  2. Peel eggs, remove yolks from eggs and slice whites.
  3. Coat pan with olive oil cooking spray and sauté green beans, red onions and peppers. Refrigerate for 15 minutes.
  4. Place greens on plates, and arrange ingredients in pinwheel fashion around each plate. Sprinkle olives randomly and offer dressing on the side.

Nutrition information

Per serving, with dressing: 265 calories, 22 g protein, 33 g carbohydrate, 7 g fat, 2 g saturated fat, 3 g monounsaturated fat, 121 mg cholesterol, 9 g fiber, 225 mg sodium

Courtesy of the Well-Fed Heart