Nicoise Salad

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This recipe is courtesy of La Tourangelle

Ingredients:

1 potato

Handful of green beans

¼ cup olives

1 tsp balsamic vinegar

Salt

Canned tuna

2 tsp La Tourangelle 100% Organic Extra Virgin Olive Oil

Directions:

1. The night before, boil the potato and green beans until tender in separate pans because the green beans will cook much faster. Store in an airtight container in the fridge overnight.

2. Also the night before, make the vinaigrette with La Tourangelle 100% Organic Extra Virgin Olive Oil, balsamic vinegar and salt. Store in an airtight container in the fridge over night.

3. In the morning, cut the potato into bite size pieces. Mix potatoes, green beans, olives and tuna. Add vinaigrette.

Published by WholeFoods Magazine Online, 7/1/2015