Nicoise Salad

• 6 ounces haricots verts or thin string beans
• 3 large hard-boiled eggs, peeled
• 1 ounce (1/4 cup) pitted Nicoise or kalamata olives, roughly chopped
• 6 tablespoons Not So Basic Vinaigrette (page 204) or store-bought light oil and vinegar dressing, such as Kens Steak House Healthy Options Olive Oil & Vinegar
• 1/3 cup chopped fresh flat-leaf parsley
• One 6.5-ounce package (about 8 cups) sweet lettuce mix
• 1 cup grape tomatoes
• Three 5-ounce cans chunk light tuna packed in water, drained

1. Bring a large pot of salted water to a boil.
2. Add the haricots verts and cook until just tender, about 4 minutes.
3. Using a slotted spoon or a skimmer, transfer the haricots verts to a bowl of ice water to stop the cooking process and preserve the color.
4. When they are cold, drain the haricots verts and reserve them.
5. Cut the hard-boiled eggs in half; remove and discard the yolks.
6. Slice the egg whites and set them aside.
7. In a small bowl, mix the olives with the vinaigrette and parsley.
8. To assemble the salads, divide the lettuce among 4 large dinner plates.
9. Scatter the grape tomatoes and tuna over the lettuce.
10. Divide the sliced egg whites and haricots verts among the 4 salads.
11. Drizzle with the vinaigrette, and serve.
12. Its long been established that the more flavorful a food is, the less you need to eat to feel satisfied.
13. It has more recently been established that there are super foods that contain very high levels of nutrients.
14. For a low-calorie super food snack, try water-packed canned sardines (the best ones come from Portugal) on sliced ripe tomatoes seasoned with Tabasco.
15. Fat: 28g (before), 5.3g (after)
16. Calories: 477 (before), 193 (after)
17. Protein: 29g
18. Carbohydrates: 11g
19. Cholesterol: 56mg
20. Fiber: 4g
21. Sodium: 775mg

haricots verts, eggs, olives, not so, parsley, sweet lettuce mix, grape tomatoes, three

Taken from www.epicurious.com/recipes/food/views/nicoise-salad-374913 (may not work)