---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPRING NICOISE SALAD
 Categories: Salads, French
      Yield: 4 servings
 
     12 oz New red potatoes; quartered
      2 c  Green beans; trimmed
    1/2 c  Yogurt, plain
    1/4 c  Basil, fresh; chopped
      4 lg Romaine lettuce leaves
      1 sm Onion, red; thinly sliced
      6 oz White tuna; drained
      1    Egg; hard-cooked, sliced
      4    Ripe olives
 
  Bring 1 quart water to boiling in a 10-inch skillet.
  Add the potatoes and cook, covered, for 8 minutes or
  until almost tender. Add green beans and cook an
  additional 5 minutes.  Place yogurt and basil in bowl
  of blender and whirl for process for 30 seconds.  Set
  aside.
  
  Line four plates with lettuce; top evenly with
  potatoes, green beans, onion slices, tuna, and egg
  slices.  Garnish with olives. Drizzle each salad with
  2 tablespoons yogurt dressing.
  
  Weight Watchers Magazine  April 1989  p 24
 
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