This simple and classic salad will take your tastebuds to France. This healthy salad combines a supreme combination of vegetables and healthy proteins.
For the Salad:
2 cans of Isabel Light Tuna in Olive Oil
1 cup of Cherry Tomatoes
1/2 Small Red Pepper
Black Olives (small can)
6 New Potatoes
2 cups Green Beans
8 Anchovy Fillets (optional)
1 Tablespoon of Capers
2 cups Lettuce
Salt & Pepper
For the Vinaigrette:
1 teaspoon Dijon mustard
4 tablespoons of olive oil
2 tablespoons white wine vinegar
Steam or boil the potatoes and the green beans until they are cooked. Potatoes should be soft to the touch, beans al dente.
In another saucepan boil the eggs.
Meanwhile, wash the vegetables and chop.
In a bowl make a bed of lettuce, add chopped tomatoes, capers, chopped peppers, chopped olives and onion. After cooling, chop and slightly toss the potatoes, green beans and boiled eggs.
Finally, add light tuna drained of its oil and anchovies. Add salt and pepper to taste.
To make the dressing, whisk a tablespoon of dijon mustard with vinegar and slowly incorporate the oil. Once all have blended well, toss with the salad and enjoy.