SALAD NICOISE
Servings: 2
Prep time: 0:15:00
Bake/Cook time: 0:00:00
Calories: 665
Fat: 41 grams
Protein: 58 grams
Carbohydrates: 13 grams
Fiber: 4 grams
Net Carbs: 9 grams
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
2 cans (6 ounces each) tuna in olive oil, lightly drained and
flaked
2 hard-cooked eggs
1 medium tomato, quartered lengthwise
6 ounces green beans, cooked until tender-crisp
1/4 small red onion, thinly sliced (about 1/3 cup)
6 oil-cured black olives, cut into slivers
4 anchovies (optional)
1. In a large bowl, whisk together vinegar and mustard.
Slowly drizzle in oil and whisk until slightly thickened.
Season to taste with salt and pepper.
2. Arrange tuna, eggs, tomato, green beans and onion on
2 plates. Drizzle with dressing; top with olives and
anchovies.
Contemporary versions of this French classic often use fresh
grilled tuna. But to achieve more flavorand authenticitycanned
tuna packed in olive oil is the way to go.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
Linear Mode
