Summer Salad

by Leslie Aronson — July 23, 2008

Salads are a perfect summer meal, but sometimes it's hard to know what to put in them to ensure you get the right amounts of protein and other nutrients along with your veggies. The following recipe, taken from Runner's World magazine, packs a protein punch while still maintaining the virtues of a green lunch.

Salad Nicoise
½ cup canned tuna in water
1 head Bibb or romaine lettuce
4 hard-boiled eggs, cut into quarters
4 cooked Red Bliss potatoes, cut into quarters
½ cup green beans, blanched
4 tsp. cured black olives
2 ripe tomatoes, cut into 6 wedges
8 anchovy fillets

Dressing
2 tsp. Dijon mustard
3 tsp. red-wine vinegar
1 cup olive oil
Salt and pepper to taste

To make the salad, arrange Bibb lettuce leaves on the bottom of a bowl. Place the tomatoes, potatoes, green beans, eggs, and olives all around. In the center, place the tuna and top it with the anchovies. To make the Dijon-mustard vinaigrette, mix together the mustard, vinegar, salt, and pepper; slowly whisk in the oil. Drizzle four tablespoons of the vinaigrette over the salad. Serves four. Calories per serving: 330; Fat: 23g; Carbs: 13g; Protein: 18g.