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Eat Well - Classic Nicoise Salad

8/3/2014

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A simple and timeless salad you can eat and enjoy all year round. This recipe is courtesy of the Eat Well series that appears in the New York Times.
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FOR THE VINAIGRETTE:
  • 2tablespoons good-quality red or white wine vinegar or sherry vinegar
  • 1tablespoon fresh lemon juice
  • 1garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
  • Salt and freshly ground pepper to taste
  • 1teaspoon Dijon mustard
  • ¼cup extra virgin olive oil
  • 5tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)
FOR THE SALAD:
  • ¾pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
  • 1can light (not albacore) tuna packed in water, drained
  • 6ounces green beans, trimmed, and cut in half if long
  • 1small red or green pepper, thinly sliced or diced
  • 1small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
  • 2hard-cooked eggs, preferably free range, peeled and cut in wedges
  • 1small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
  • 2to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
  • 3or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half
OPTIONAL:
  • 6to 12 anchovy fillets, rinsed and drained on paper towels
  • 12imported black olives
Nutritional information per serving: 219 calories; 11 grams total fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 77 milligrams cholesterol; 18 grams carbohydrates; 4 grams dietary fiber; 177 milligrams sodium; 12 grams protein.





PREPARATION:
  • 1Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.

  • 2Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.

  • 3Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

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    Siobhan Ferguson

    Good health, staying fit and enjoying family and friends, that is what a happy life is all about. Enjoy my article finds right here!

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Photos used under Creative Commons from ND Strupler, boellstiftung, Nanagyei