Salad Nicoise

by Board Member Eileen Hutchinson (Serves 6 – 8)

8 small potatoes or 1- 2 large halved, about 1 lb

2 lbs green beans or asparagus, cooked

1 – 2 pints cherry tomatoes

1 small red onion, thinly sliced

1/2 cup Kalamata olives

1/4 cup chopped parsley

pinch of salt

1 tsp black pepper

4 – 6 hard boiled eggs

12 – 16 oz protein ( i.e. canned tuna, cooked salmon, chicken, shrimp)

Vinaigrette Dressing (below)

Cook the potatoes in boiling salted water until tender, about 10 minutes. When cool enough to handle, quarter and place in a large wide bowl or platter.Add green beans or asparagus, tomatoes, onion, parsley, salt and pepper. Pour 1/2 cup dressing over vegetables and toss. Arrange eggs, and protein over the salad. Drizzle additional dressing. Serve at room temperature.

Vinaigrette Dressing

1 tablespoon Dijon mustard

4 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup olive oil

Whisk mustard, vinegar, sugar, salt and pepper in a small bowl. Slowly whisk in olive oil. This will make more than needed. It will keep in the refrigerator.