Fresh Composed Nicoise Salad

This isn’t so much a recipe as it is maximizing wonderful fresh ingredients and using them in inventive ways. 

2-1/2 cup (about 4 oz) steamed fresh green beans

Six grape tomatoes

6 Black olives, Kalamata or American style or pick your choice

That’s 5 oz of black and white fingerling potatoes chopped and cooked in the microwave about 3 minutes until fork-tender

Two hard boiled eggs. I used cage-free brown ones they were raised on a farm with no chemicals….

The way I boiled the eggs where I brought the eggs to a boil and then turn the heat off and set a timer for 20 minutes, I which time your eggs will be done. They won’t have a green yolk when you do it that way.

Mound the sliced cooked green beans in a large bowl then top with the grape tomatoes than the olives and potatoes. Artfully plate the dish to where someone can just about taste it with their eyes.

I used Kraft Fat-Free Dressing on this which I loved, and there’s so much flavor in the salad itself that you don’t really need much.

 It’s good for me help me “carve my curves” even more than I’ve already done. 

I bought almost every fat free dressing Kraft makes and I use them as marinades for vegetables and in sauces and create a new inventive ways of using them all the time.

After all, saving boatloads of calories and fat is good for anybody isn’t it? 

So many more calories you can use for other things.
The fat free dressings are great as dipping sauces and things like that. 
You can though, make a wonderful Homemade Fresh Lemon Vinaigrette  by taking:

1/3 cup lemon juice and 2/3 cup extra virgin olive oil and putting it in a cruet.

I put mine in my Ninja food processor and mixed it before I served it and added a little bit of salt and pepper to it. 

You can also add fresh oregano or dried organic Italian seasoning to the lemon vinaigrette.

 It is really good with her craft fat-free Italian dressing. Another good one would be Kraft fat-free Honey Mustard.

Recipe and photography by Paulette Motzko.

July 31st 2017 at 6:36 p.m.