Name: Nicoise Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 Servings
Ingredients: 1/3 cup olive oil; 2 tablespoons fresh parsley, chopped; 1 tablespoon green onion, sliced; 1 tablespoon wine vinegar; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon honey; Zest of 1/2 lemon; Drops of hot pepper sauce; Black pepper to taste; 1 can (165 g) chunks of tuna in water, drained, no salt added; 1 cup green or yellow beans, cut in halves; 3/4 cup potatoes, peeled and diced (1/2 inch); 1/2 cup cherry tomatoes, cut in halves; 2 hard-boiled eggs, cut in halves; 2 cups iceberg lettuce, chopped; 2 teaspoons capers; Fresh parsley, chopped; Ground black pepper

Ingredients

Adjust Servings:

	Dressing
	1/3 cup olive oil
	2 tablespoons fresh parsley, chopped
	1 tablespoon green onion, sliced
	1 tablespoon wine vinegar
	1 tablespoon lemon juice
	1 teaspoon Dijon mustard
	1/2 teaspoon honey
	Zest of 1/2 lemon
	Drops of hot pepper sauce
	Black pepper to taste
	Salad
	1 can (165 g) chunks of tuna in water, drained, no salt added
	1 cup green or yellow beans, cut in halves
	3/4 cup potatoes, peeled and diced (1/2 inch)
	1/2 cup cherry tomatoes, cut in halves
	2 hard-boiled eggs, cut in halves
	2 cups iceberg lettuce, chopped
	2 teaspoons capers
	Garnish
	Fresh parsley, chopped
	Ground black pepper

Nutrient Analysis
PER SERVING: 1/2 of recipe RENAL EXCHANGE: 3 Protein + 1 Starch + 2 1/2 Vegetable
Calories	565 Kcal
Protein	25 g
Carbohydrates	25 g
Fibre	4 g
Sugars	6 g
Total Fat	42 g
Saturated Fat	7 g
Cholesterol	201 mg
Sodium	248 mg
Potassium	624 mg
Phosphorus	234 mg

Nicoise Salad:
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Ingredients

Dressing
1/3 cup olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon green onion, sliced
1 tablespoon wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Zest of 1/2 lemon
Drops of hot pepper sauce
Black pepper to taste
Salad
1 can (165 g) chunks of tuna in water, drained, no salt added
1 cup green or yellow beans, cut in halves
3/4 cup potatoes, peeled and diced (1/2 inch)
1/2 cup cherry tomatoes, cut in halves
2 hard-boiled eggs, cut in halves
2 cups iceberg lettuce, chopped
2 teaspoons capers
Garnish
Fresh parsley, chopped
Ground black pepper

Preparation

1 Done	In a small container with a lid, mix all dressing ingredients and shake well.
2 Done	In a pot of boiling water, cook the beans 3 minutes. Drain and cool them quickly by placing them under running cold water. Transfer to a plate and set aside.
3 Done	Use the same pot to double boil the potatoes: cover the 1/2 of recipe potato dices with cold water. Bring to boil and drain once. Cover the potatoes with cold water again. Bring to a boil a second time and simmer until tender, about 10 minutes, and drain them.
4 Done	Transfer the potatoes into a small bowl and coat them with 1 tablespoon of dressing. Set aside.
5 Done	Arrange the salad on two plates. Spread half of the lettuce on each plate and add some dressing on top. Arrange all remaining ingredients in sections. Drizzle with remaining vinaigrette. Garnish with herbs and season with pepper. Serve with bread.