Tuna Nicoise Salad AND COBB Salad

Thank you Lord; it was a beautiful day; even though things were frantic; things worked out wonderfully; like they were meant to be!  Even CDF’s goodbye party on the patio by the lake; rained from 4-5ish but sun came out and we were all seated at one table (vs mongering in the bar) enjoying the humidity… yes, I said humidity :)  It just felt great to feel hot/warm!  Which always makes the beers go down much nicer!

Got the 6:10 train home; ran and got there just a minute to spare.  That was my exercise for the day.  And started our dinner.  Another new recipe and gets good reviews from both me & my hubby!  Easy to prepare; and so refreshing yet surprisingly filling!   Bearing in mind; recipe is for 4 servings; yet in our household it was a serving for 2.   But its its low in carbs and I am learning its not only about the # of calories but how good is it for you?  And this dish is filled with natural goodness!

Tuna Nicoise Salad

Whisk together:

¼ c lemon juice

2 T, shallot, minced

1 T minced fresh tarragon

1 T Dijon mustard

2 t anchovy paste

1 t honey

slowly whisk in: 

1/3 c extra virgin olive oil

For the salad:

Boil (hard cook) 4 eggs

Blanch:  ¼ lb green beans, stemmed

Prepare:

1 6 oz bag of baby spinach

1 pint of grape tomoatoes, halved

½ c kalamalta olives, pitted, halved

Drain:  1 can (12 oz) white albacore tuna, packed in water

Toss everything together but the eggs and divide & place onto 4 plates

Garnish with hard cooked eggs

Courtesy of: SmartCarb Cooking Magazine/Cuisine at home

342 Calories/11 carbs per 1 cup

And tomorrow's lunch..... 

Cobb Salad
1 lb boneless, skinless chicken breasts
3 cups mixed salad greens
1 tomato cut into 1/2" pieces
1/4 cup light red wine vinaigrette
3 slices cooked turkey bacon, crumbled
1/4 cup crumbled blue cheese
3 hard-cooked eggs, peeled and chopped

Heat a large pot of water to simmering. Add chicken, cover and cook 18 minutes or until cooked through. Cool and cut into 1/2" cubes.

To serve, place chicken, greens and tomatoes in a large serving bowl and pour vinaigrette over top; toss to combine. Sprinkle each serving with equal amounts bacon, blue cheese and eggs.

Servings: 4