Easy Salad Niçoise

Feeling inspired by a recent Barefoot Contessa episode and my recent haul from the Riverside Arts Market, I decided to throw together a Salad Niçoise for lunch.

A traditional salad niçoise features canned tuna, olives, and french haricot verts to what I've shown here. I had some fresh sugar snap peas and asparagus from the market, so I used that in place of the haricot verts. I made Ina Garten's Mustard Vinigarette to pour over the top of this.

All of the green vegetables were blanched, the potatoes and eggs were boiled, the tuna was seared (1-2 minutes on each side in a lightly greased pan).

I love how pretty this looks arranged on the plate and this would also be a great dish to serve at a party, like a wedding shower. It's fresh, beautiful, and best of all... delicious!

24 Before 24, Day Two

Day two begins with a breakfast of low fat organic vanilla yogurt with sliced fresh strawberries and sprinkled with a bit of Museli. There's also a slice of whole grain toast with black forest ham slices, a small glass of orange/pineapple/carrot juice, and a cup of PG tips breakfast tea. I'm taking baby steps to eating better breakfast...I used to not eat any breakfast at all. Eating breakfast in the morning signals your body's metabolism to wake up and get going.



Lunch is a salad consisting of mixed baby romaine lettuce, chopped grilled chicken, crumbled herbed feta cheese, diced cucumbers, and chopped hardboiled egg. A filling and perfect salad for lunch!