The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe Collection Breakfast, Brunch & Main Entrées Nicoise Salad Click photo to enlarge. Ingredients: 4 cups (1 L) bite-size mixed greens 2 small red skinned potatoes, cubed and cooked 1 cup (250 mL) cooked green beans 4 hard-cooked eggs, peeled and cut in quarters 1 jar (250 mL) roasted red peppers, well-drained and cut into strips 1 can (170 g) water packed tuna chunks, drained 1/4 cup (50 mL) sliced pitted black olives Dressing 2 tbsp (30 mL) extra-light olive oil 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) Dijon mustard Salt and pepper, to taste   Instructions: Divide mixed greens between two plates. Garnish salad greens with an equal amount of potatoes, green beans, egg quarters, red peppers, tuna and olives. Chill. Whisk together oil, lemon juice and mustard; season with salt and pepper. Drizzle dressing over salad. Serve immediately. Makes 2 servings. Nutrients per serving: Calories: 640 Carbohydrate: 39 g Protein: 42 g Fat: 33 g Sodium: 1090 mg
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