Salad Nicoise With Sweet Potato Chips
Salad Nicoise With Sweet Potato Chips
| Ingredients |
| 1 (2.5 oz.) bag of Sea Salt Sweet Potato Chips |
| 1 (15.0 oz.) can of Sliced Beets, undrained |
| 1 (15.0 oz.) can of Whole Green Beans, drained |
| 1 lb. medium-size carrots |
| 12 oz. mixed lettuce leaves |
| 2 (6 oz.) cans white albacore tuna, drained |
| 4 hard-cooked eggs, peeled |
| 1/4 cup nicoise olives |
| Balsamic-Mint Vinaigrette |
| 1/2 cup white balsamic vinegar |
| 1/4 cup chopped fresh mint |
| 3 tsp. finely minced shallot |
| 1/4 tsp. Dijon mustard |
| 1/2 cup extra virgin olive oil |
| Salt and ground pepper to taste |
| Drain beet liquid into a medium size saucepan; reserving beets. Peel carrots and trim ends; place in saucepan with beet liquid, cutting to fit in pan if needed. Cover and simmer over medium heat until tender-crisp (approximately 15 minutes) turning as needed to cook evenly in liquid. Cool in pan; drain and slice diagonally 1/4-inch thick. Place lettuce on plates. Arrange carrots, beets, green beans, and tuna in mounds on lettuce. Cut eggs lengthwise into quarters and arrange on salad; scatter olives over salad. Prepare dressing by comining vinegar, mint, shallot and Dijon mustard in a bowl. Gradually whisk in oil until mixture is combined. Season with salt and pepper. Drizzle salad with about 2 tablespoons dressing. Mound Sweet Potato Chips in center. Serve immediately. |
| Makes 4 main servings or 6-8 side salads |