A mixed vegetable salad, with tomatoes and tuna.
In summer on the Italian and French Rivieras, colourful salads are present everywhere. In France this type is known as niçoise; on our side of the border we call it «condijun» (pronounced Con-dee-djoon).
|1||potatoes, peeled and cut in half||200 g|
|2/3 cup||green/snap beans||70 g|
|1||carrots, peeled and cut into chunks||100 g|
|1||tomatoes, diced||120 g|
|160 g||tuna, canned|
|3 tbsp||Classic Vinaigrette||45 mL|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
- Prepare the vegetables: peel the potatoes and cut them in half; peel the carrots and cut them into large chunks; leave the zucchini whole; trim the ends of the green beans. Place them in a steamer basket or in a pot of salted water to either boil or steam. Let the vegetables cool down about 10 min or longer, so they won't be so hot to handle, then chop them into bite-size pieces and put them in a salad bowl.
- Cut the tomatoes into small dice and add them to the bowl. Drain the tuna and add it to the salad.
- Pour the Classic Vinaigrette over the salad, add salt and pepper to taste, then toss. Allow to stand 15 min before serving.
Nutrition Facts Table
per 1 serving (370g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Excellent source of :
- Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin E, Vitamin K
- Good source of :
- Copper, Fibre, Folacin, Iron, Manganese, Vitamin B1, Vitamin C, Vitamin D
- Source of :
- Calcium, Pantothenic Acid, Vitamin B2, Zinc
- Low :
- Calories, Cholesterol, Saturated Fat, Sodium
- Free :
- Added Sugar, Trans Fat
|Meat and Alternatives||3|