Without dressing, the components of this restaurant-style Niçoise salad keep really well in the fridge. Try piling it all onto crusty bread, too!
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp granulated sugar
1/4 tsp salt
pinch black pepper
1 lb mini Yukon Gold potatoes
3 large eggs
4 oz green beans, halved
1 cup cherry tomatoes, halved
2 170g cans solid white tuna, water packed, drained and chunked
2 tbsp chopped basil
2 cup radish, onion, or broccoli sprouts
Whisk together first 6 dressing ingredients in a large bowl. Set aside.
Place potatoes in a pot of cold salted water, bring to a boil and cook for 15 min or until tender. Remove potatoes with a slotted spoon, reserving cooking water. Cut potatoes in half; set aside.
Add beans to potato pot and boil until tender-crisp, 3 to 4 min. Drain and rinse with cold water.
Serve all components separately. Or toss potatoes with dressing, add tomatoes and green beans and transfer to a large plate. Top with tuna, eggs, sprouts and basil. Add olives and serve with crusty bread, if desired.
Calories 250, Protein 16g, Carbohydrates 16g, Fat 14g, Fibre 2g, Sodium 529mg.
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