Friday, April 6, 2012

Salad Nicoise (My Way)

I'm having one of those days where nothing is going quite the way I planned.

My wrist is sprained, so I am not practicing too well. I tried to make my friend a cake without eggs (and this one really needed eggs.) I made two lattes and drank them both because Greg left his here (this is NOT recommended.) And then I tried to make a little blog post about a cookie I made yesterday. But blogger said - nope! Not today, Anna!

So, here's a little salad from a few weeks ago that you just might enjoy this weekend.

I grew up not really loving the whole nicoise thing - thought it was kind of gross and not very appetizing. But after staying with a host family in Texas last year who made a really delicious version, I thought I'd introduce it into our meal plans more often. Few other salads that I know of encourage such healthful flavors all in one dish. So, if you're not a fan - get on board! You won't regret it, I promise.

Happy Easter!!

Salad Nicoise

6 oz tuna or salmon, seasoned with salt and pepper, cooked and served room temperature or cold
2 cups green beans, seasoned and sauteed with a sprinkle of lemon juice, salt, pepper, garlic powder, chili flakes and parsley, also chilled or room temperature
2 cups spinach
1/8 c capers
5 or 6 sundried tomatoes
3 boiled eggs, sliced

The Best Balsamic Vinaigrette Around

1 garlic clove, crushed
1 tsp salt
3 tsp dijon mustard
4 tsp honey (mix with mustard before combining all ingredients)
6 tbs balsamic vinegar
1/2 c olive oil
1 tsp black pepper