SALAD NICOISE

serves 2

• 2 eggs - hard boiled
• 1/2 pound of small potatoes
• 1/2 pound of green beans - blanched
• 1/2 head of green lettuce - washed
• 1 can of tuna fish (7 ounces)
• 4 ounces of tomatoes
• 10 black olives
• 2 tablespoons of capers
• 1/2 cup of vinaigrette dressing

Cook the potatoes until tender and let cool.

Build each salad starting with a layer of lettuce.

Add half the vegetables, tuna, eggs, and olives to each plate.

Sprinkle with capers.

Serve with vinaigrette dressing.