Spinach Salad Nicoise with Crunchy French Bread

This is the perfect meal to have on a day that is too hot to cook. This recipe makes four salads. I like to keep a few hard boiled eggs on hand in the refrigerator, so there are always some chilled and ready for a recipe like this. If you get to the grocery store at the right time, you can get the French bread hot out of the oven.

Ingredients:
4 new potatoes, scrubbed and quartered
4 cups of baby spinach
1 cup of cherry tomatoes
1 small package of whole green beans, steamed in the microwave and cooled
1 small can sliced black olives, drained
2 cans (5 ounces each) albacore tuna, drained
4 hard boiled eggs, sliced
Italian vinaigrette
1 loaf of French bread or a baguette

Preparation:
Prepare the hard boiled eggs ahead of time so they will be cool.
Cook the potatoes in the microwave in a covered dish for 3-5 minutes or until tender. Allow to cool.
Cook the green beans in the microwave and steam them for 2-3 minutes. Allow to cool.
Divide the spinach equally between four plates.
Place the green beans, potatoes, tomatoes, olives, sliced eggs, and tuna on the bed of spinach.
Serve with Italian vinaigrette and a loaf of French bread.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner