Salad Niçoise

We gave this classic French salad a healthy makeover! It makes a filling lunch or dinner and has only 291 calories per serving.

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 5 servings

Ingredients:
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. coarse-grained Dijon mustard
½ tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
6 cups shredded romaine (or Bibb lettuce or mixed greens)
1 (7-oz) can solid white tuna, packed in water, drained, flaked into large pieces
8 oz steamed green beans, cooled
4 boiled medium new potatoes, cooled, cut into bite-sized pieces
2 large hard-boiled eggs, quartered lengthwise
4 medium tomatoes, quartered
¼ medium red onion, sliced
8 black olives, pitted
2 Tbsp. finely chopped Italian parsley (for garnish; optional)

Preparation:
1. Combine vinegar, lemon juice, mustard, and pepper in a medium mixing bowl; whisk to blend.
2. Slowly add oil, whisking continuously, until blended. Set aside.
3. Evenly arrange lettuce on five serving plates. Top with tuna, green beans, potatoes, eggs, tomatoes, onion, and olives.
4. Evenly drizzle dressing over salads.
5. Garnish with parsley if desired.

Huevos Rancheros

This Mexican egg dish makes a perfect weekend breakfast.

Total Time: 35 min.

Prep Time: 10 min.

Cooking Time: 25 min.

Yield: 4 servings

Ingredients:

2 tsp. olive oil

1 medium onion, chopped

1 (14.5-oz.) can diced tomatoes

1 (4-oz.) can diced green chiles

½ tsp. ground chili powder

¼ tsp. sea salt

Nonstick cooking spray

4 large eggs

4 corn tortillas, warm

2 Tbsp. finely chopped red onion

2 Tbsp. shredded Monterey jack cheese

Cilantro leaves (for garnish; optional)

Preparation:

1. Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add tomatoes and green chiles; cook, stirring occasionally, for 10 minutes.

4. Season with chili powder and salt; cook, stirring frequently, for 5 minutes. Remove from heat. Set aside.

5. Heat large nonstick skillet, lightly coated with spray, over medium heat.

6. Add eggs one at a time, taking care egg whites don’t touch; cook, covered, for 3 minutes. Remove lid. Cook to desired yolk consistency. Remove from heat.

7. Top each tortilla evenly with onion mixture. Top gently with egg and top evenly with red onion and cheese.

8. Garnish with a cilantro leaf if desired.