Near Niçoise Salad

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

2 tablespoons Dijon mustard
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon chopped capers
Kosher salt and ground black pepper to taste
1 pound large shrimp, poached and cooled
8 ounces Yukon gold potatoes, quartered and boiled
6 ounces green or yellow wax beans, blanched
1 cup California Ripe Olives, whole, pitted
1 cup Sweet 100 tomatoes, halved
1/2 cup chopped green onions
2 hard-boiled egg whites, diced 1-inch

Cooking Directions:

1. In a large mixing bowl, whisk together mustard and lemon juice. Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in capers. Season to taste with salt and pepper.
2. Toss shrimp, potatoes, beans, California Ripe Olives, tomatoes, green onions and eggs with dressing until evenly coated. Serve immediately.

Makes 6 servings.

Tip: Omit shrimp for a flavorful and healthy vegetarian option.

Nutritional Information Per Serving (1/6 of recipe): Calories: 313; Total Fat: 11g; Cholesterol: 113mg; Total Carbs: 29g; Protein: 24g; Sodium: 669mg.

Recipe and photograph courtesy of California Ripe Olives.