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Lemon Juice: Just a splash of fresh lemon juice helps brighten and balance the flavors

Salade Nioise With Yogurt Vinaigrette Published August 9, 2012 Total Time 45 minutes Rating Comments Read comments Advertisement Ingredients FOR THE VINAIGRETTE 2 tablespoons good-quality red or white wine vinegar or sherry vinegar 1 tablespoon fresh lemon juice 1 garlic clove, small or large to taste, green shoot removed, pured with a garlic press or in a mortar and pestle Salt and freshly ground pepper to taste 1 teaspoon Dijon mustard cup extra virgin olive oil 5 tablespoons plain low-fat yogurt (you can omit this and use a total of cup extra virgin olive oil) FOR THE SALAD pound medium Yukon gold or fingerling potatoes, cut in -inch dice 1 5 -ounce can light (not albacore) tuna packed in water, drained 6 ounces green beans, trimmed, and cut in half if long 1 small red or green pepper, thinly sliced or diced 1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons 2 hard-cooked eggs, preferably free range, peeled and cut in wedges 1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried 2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram 3 or 4 tomatoes, cut in wedges, or pint cherry tomatoes, cut in half OPTIONAL 6 to 12 anchovy fillets, rinsed and drained on paper towels 12 imported black olives Preparation Step 1 Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard

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Have fun with bringing in a totally different color