Salade Nicoise

• 1 medium size all-purpose potato
• 1/4 lb. green beans, trimmed
• 1 (6 1/2 oz.) can water packed light tuna, drained and flaked
• 1 small red onion, sliced thin
• 1 medium size ripe tomato, cored and cut into 1-inch cubes
• 1 medium size sweet green pepper, cored, seeded and sliced lengthwise into strips about 1/4-inch wide
• 6 medium size pitted ripe olives, coarsely chopped
• 1 c. low-sodium chicken broth
• 1/4 c. white wine vinegar
• 2 Tbsp. lemon juice
• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1/2 tsp. Dijon or spicy brown mustard
• 1/4 tsp. black pepper
• 1 anchovy, chopped fine (optional)
• 1 medium size head red leaf or other lettuce
• 1 large hard-cooked egg whites, chopped

1. Place the potato in a small heavy saucepan.
2. Add enough unsalted water to
3. cover
4. and
5. bring to a boil over moderately high heat.tover
6. and
7. cook until the potato is tender, about 20 minutes; drain.
8. Let
9. stand
10. untiltool
11. enough to handle. Peel the potato, cut
12. it into 1/2-inch cubes and place it in a large bowl.

potato, green beans, water, red onion, tomato, green pepper, olives, chicken broth, white wine vinegar, lemon juice, olive oil, clove garlic, brown mustard, black pepper, anchovy, red leaf, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=590441 (may not work)