Tuna Niçoise Salad

• 1 1/4 pounds small round red potatoes
• 8 ounces fresh green beans, trimmed
• 2 tablespoons dry white wine
• 1/2 cup plus 2 tablespoons white wine vinegar, divided
• 1/4 cup canned low-sodium chicken broth, undiluted
• 1 tablespoon capers, drained
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 2 teaspoons olive oil
• 1/2 teaspoon sugar
• 8 cups mixed baby salad greens
• 1/2 (12-ounce) jar roasted red peppers, drained and cut into thin strips
• 2 (6-ounce) cans low-sodium chunk light tuna in water, drained
• 4 large pitted ripe olives, sliced
• 2 hard-cooked egg whites, chopped

1. Cook potatoes in a saucepan in boiling water to cover 15 minutes. Drain and let cool; cut into thin slices.
2. Cook beans in a medium saucepan in boiling water 3 to 5 minutes or until beans are crisp-tender; drain and chill.
3. Place potato in a shallow dish. Combine wine and 2 tablespoons vinegar. Drizzle over potato, turning to coat; set aside.
4. Combine remaining 1/2 cup vinegar, chicken broth, capers, Dijon mustard, dried thyme, olive oil, and sugar; stir well with a wire whisk.
5. Combine salad greens and 1/2 cup vinegar mixture, tossing lightly. To serve, place 2 cups salad greens on each of 4 plates. Arrange potato, beans, red pepper, tuna, and olives on salad greens. Drizzle remaining vinegar mixture evenly over salads. Sprinkle evenly with chopped egg whites.

red potatoes, green beans, white wine, white wine vinegar, chicken broth, capers, mustard, thyme, olive oil, sugar, mixed baby salad greens, red peppers, water, olives, egg whites

Taken from www.myrecipes.com/recipe/tuna-nioise-salad (may not work)