Salad Nicoise

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Capers

  Canned

  1 ½ tbsp, drained or 14g

• Lettuce

  Romaine or cos, raw

  6 cup shredded or 282g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Onions

  Raw

  ¼ medium or 28g

• Green beans

  Frozen, all styles, unprepared snap beans

  2 cup or 242g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Tea

  Herb, chamomile, brewed

  100g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Flaxseed oil

  2 tbsp or 27g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Red wine vinegar

  2 tsp or 10g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a medium bowl, combine the tuna, artichoke hearts and capers, and fold in a portion of the herb dressing to coat. In a large salad bowl, make a bed of lettuce. Add the olives, tomatoes, onions, and green beans, and spoon tuna evenly over the top. Add the quartered hard boiled eggs. For the dressing, combine all ingredients and whisk well. Pour desired amount of dressing evenly over the salad.