Monday, September 16, 2013

One of my Faves!

When I studied abroad in France, this was one of my favorite things to make. It's a spin off a salad nicoise and makes for a filling, well-rounded lunch. I like to cook the rice and egg the night before and then assemble for an easy work lunch. You can also add any other fresh veggies you want to the following ingredients. I've added diced bell peppers, celery, and even cucumber before.

Salad Ingredients

  • 1/2 cup cooked rice (think leftovers from dinner or you can buy those single serve microwavable cups of rice)
  • 1/2 can whole kernel sweet corn
  • 1 can tuna in water, drained
  • 1 hard boiled egg, diced
  • Tomatoes (I usually use grape tomatoes or dice up some small, on-the-vine ones that are sweet)

Dressing Ingredients

  • 1 tablespoon EVOO
  • 2 tablespoons Red Wine Vinegar
  • 1/2 tsp dijon mustard
  • Salt & pepper

To keep the salad as fresh as possible, keep rice (if leftover and not microwavable) and egg in one large container. Microwave for approximately 40 seconds to bring up to room temperature.
Next, add corn and tuna straight from the cans. Add tomato and any other vegetables.

Put all the dressing ingredients into a small tupperware container. When all your salad ingredients are mixed together, shake up the dressing in the container and pour over the salad.


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