- 1 (20 ounce) package frozen roasted red potatoes
- 1 (12 ounce) package frozen whole green beans
- 4 large eggs
- 3/4 cup dry-packed sun-dried tomatoes, halved
- 3 tablespoons white balsamic or white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/3 cup olive oil
- 2 (5 ounce) cans solid-packed tuna in oil, drained
- 1/2 cup pitted kalamata olives
- Cook potatoes and beans according to package directions.
- Meanwhile, put eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes. Drain, run eggs under cold water, and peel. Halve each lengthwise.
- Blanch tomatoes in a pot of boiling water to soften, 30 seconds. Drain well.
- Whisk together vinegar, mustard, salt, pepper, and thyme in a bowl. Gradually add oil, whisking until combined well.
- Arrange potatoes, beans, tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top.
05/21/2018
recipepes.com
Nicoise Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
