Salad Nicoise wraps
1
Points®
Total time: 26 min • Prep: 12 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
Cooking the potatoes and green beans for this salad in the same saucepan at the same time is a great time- and pot-saver. The green beans are cooked for only 4 minutes, which ensures they stay bright green and crisp-tender.
Ingredients
Uncooked potato
1 pound(s), 4 small red skinned, scrubbed and quartered
String beans
½ pound(s), trimmed
Reduced-sodium chicken broth
⅓ cup(s)
Red wine vinegar
2 tbsp(s)
Dijon mustard
2 tsp(s)
Extra virgin olive oil
2 tsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Boston lettuce
4 leaf/leaves, whole
Chunk light tuna in water
6 oz, drained and coarsely flaked
Capers
2 tbsp(s), drained
Olives, Nicoise
8 olive(s), pitted and halved
Instructions
1
Put potatoes in large saucepan and add enough water to cover by 2 inches; bring to boil over high heat. Reduce heat to medium and cook 4 minutes. Add green beans and cook until potatoes are fork-tender and beans are crisp-tender, about 4 minutes longer. Drain and transfer to large bowl.
2
Meanwhile, to make dressing, whisk together broth, vinegar, mustard, oil, salt, and pepper in small bowl until blended. Add half of dressing to potato-bean mixture and toss until coated evenly.
3
Place 1 lettuce leaf on each of 4 plates. Top each with one fourth of potato-bean mixture, one fourth of tuna, 1/2 tablespoon of capers, and 4 olive halves. Drizzle evenly with remaining dressing.
4
Serving size: 1 wrap
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