Serves: 8
Total Calories: 298
While potatoes are still warm, marinate in vermouth for 1 hour or more.
Combine ingredients for dressing in a medium bowl and blend well.
Pour 1/3 cup vinaigrette dressing over green beans in a small bowl. Marinate at least 1 hour.
Remove core from lettuce and carefully separate leaves into cup-like shapes. Using a large platter, arrange a mound of potatoes in center surround potatoes with alternate mounds of green beans, tuna, celery, green pepper, red pepper or pimiento, eggs, olives, and tomatoes in lettuce cups.
Garnish with a sprinkling of chives and parsley mixed, and halves of sardines. Let guests serve themselves from platter. Pass remaining vinaigrette dressing separately.
This Salade Nicoise recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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