Salad Nicoise
From: the American Institute for Cancer Research

You can start preparing Nicoise Salad a day before serving, but don't dress the salad until you're ready to serve it, or the ingredients will wilt and discolor. Multiply the ingredients in the following recipe according to the size of your group.

12 Romaine lettuce leaves, washed and dried
2 cans (6-1/2 oz.) chunk light tuna in water, drained, or 1 lb. fresh tuna, grilled and flaked
3/4 lb. new potatoes, cooked and halved
1 bag (9-10 oz.) frozen string beans, cooked until crisp-tender
1 Tbsp. capers, rinsed and dried
2 hard-boiled egg whites, quartered
1 medium ripe tomato, cut in 8 wedges
8 anchovy filets, rinsed and dried (optional)
1/4 cup Nicoise olives
4 very thin slices small red onion
1/4 cup red wine vinegar
1 garlic clove, finely minced
2 Tbsp. plus 1 tsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste

Assemble the salad by tearing lettuce into large pieces. Arrange leaves to cover a serving platter. Mound tuna in center of platter. Arrange potatoes in a ring around tuna. Arrange beans around potatoes. Sprinkle capers over potatoes. Place hard-boiled egg whites, tomato wedges and anchovies (if using) around beans, in alternating fashion. Sprinkle olives and arrange onion rings over top of salad.
In a small bowl, combine vinegar and garlic. Whisk in oil. Season to taste with salt and pepper. Pour dressing over salad, making sure to moisten fish well.
Place salad on buffet table to allow diners to serve themselves, or divide salad among four large plates to serve at a seated meal.
Makes 4 servings.
Per serving: 313 calories, 10 g. total fat (1 g. saturated fat), 26 g. carbohydrate, 31 g. protein, 5 g. dietary fiber, 617 mg. sodium.