PROVENCAL GREEN SALAD
Avoid hunger between destinations: Take a simple, protein-packed green salad along on your travels. Also Try:Travel Tabbouleh
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place potatoes in a medium saucepan with enough water to cover; bring to a boil over medium-high heat. Immediately reduce heat to a simmer; cook until potatoes are easily pierced with the tines of a fork, about 15 minutes. Drain, cool, and cut into quarters.
- Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath; set aside.
- Add green beans to boiling water and cook until tender, about 4 minutes. Immediately transfer to ice-water bath to cool; drain.
- Place potatoes, green beans, olives, celery, egg, dill, and tuna in a large bowl. Add vinaigrette and toss to combine; season with salt and pepper.
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Mercy Djan
[email protected]This salad is a great way to use up leftover vegetables.
Rafe Raj
[email protected]I've made this salad several times and it never disappoints. It's the perfect side dish for any meal.
thatkidraya0
[email protected]This is my new favorite salad! It's so easy to make and it's always delicious.
ANALYN LUMANTA
[email protected]I made this salad for a party last weekend and it was a huge hit! Everyone loved the unique flavor combination.
Sabbir bahi
[email protected]This salad is so refreshing and flavorful! I love the combination of the bitter greens, the sweet tomatoes, and the salty olives. I also appreciate that it's a very healthy dish.