Veggie Nicoise Salad   

Modified from a recipe by Elizabeth Kelley, Taste of Home

Makes ~ 8 serves

Ingredients:

• 1/3 C olive oil or oil or your choice
• ¼ C lemon juice
• 2 tsp minced fresh oregano or ¾ tsp dried
• 2 tsp minced fresh thyme or ¾ tsp dried
• 1 tsp Dijon mustard
• 1 garlic clove minced or 1/8 tsp garlic powder
• ¼ tsp ground black pepper
• 1/8 tsp salt
• 1 can (15 oz) no added salt kidney beans, rinsed/drained
• 1 pound small red potatoes, halved
• 1 pound fresh asparagus, trimmed
• 1 pound fresh green beans, trimmed
• 12 cups torn Romaine lettuce (~2 small bunches)
• 6 hard boiled eggs, quartered
• 1 jar (6.5oz) marinated artichoke hearts, drained
• ½ C Nicoise or Kalamata olives

• 1 small red onion, halved and thinly sliced

Directions:

1. Whisk together the first 8 ingredients (oil-salt).

2. Toss beans with onion and 1 Tbl dressing. Set aside.

3. Place potatoes in a saucepan and just cover with water. Bring to a boil, reduce heat and simmer until tender, about 10-15 minutes. Drain and toss with 1 Tbl dressing.

4. Fill a bowl with ice water. Bring a pot of water to a boil and add asparagus. Cook 2-4 minutes, remove and plunge into the ice water. Remove from water, drain and pat dry. Repeat with the green beans.

5. To serve- toss asparagus with 1 Tbl dressing, toss green beans with 1 Tbl dressing.
   Toss romaine with remaining dressing and place on a platter. Arrange vegetables, bean mixture, eggs, artichoke hearts and olives on the platter and serve.

Nutrition Information per serving using 2% milk:

Nutrition Information per serving:

Calories 268  

Total fat 15g  

Saturated fat 4g  

Cholesterol 140mg  

Sodium 304mg  

Carbohydrate 24g

Sugars 6g  

Fiber 8g  

Protein 12g  

Potassium 792mg