Tuna Salad with Zesty Dressing
A tasty spin on Salade Nicoise, the classic French composed salad made with tuna, boiled red potatoes, hard-boiled eggs and anchovies.
1 bunch watercress
4 small tomatoes, quartered
4 small red potatoes, cooked and quartered
4 hard-boiled eggs, quartered
1 (6 to 7-ounce) can water-packed tuna, drained
1 cup chickpeas, cooked and drained
1 red onion, cut into rings
1 cup low fat cottage cheese
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon anchovy paste
1 tablespoon grated onion
1 clove garlic, chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons finely chopped parsley
- Divide watercress among four salad plates. Arrange remaining ingredients on top of watercress. Cover and chill until serving time. Serve with Zesty Dressing.
- Zesty Dressing: Combine all ingredients except parsley in blender. Cover and blend on high power until smooth. Pour into serving container. Sprinkle with parsley. Chill several hours.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.