Next Generation Life Fitness

Spinach Salad Nicoise

Preptime: 20 min.
Cooktime: 10 min.

Calories: 527
Carbs: 67g
Fat: 11g
Fiber: 12g
Protein: 50g
Satfat: 2g
Sodium: 1072mg

Ingredients:
4 tuna steaks, about 6 ounces each
nonstick cooking spray
salt to taste
freshly ground black pepper
3/4 pound green beans
8 small red potatoes
6 cups baby spinach, washed and torn into bite-size pieces
1/2 cup Roasted Shallot Vinaigrette (see recipe) or low-fat salad dressing
3/4 pound cherry tomatoes
1/2 cup pitted olives

Directions:
1. Spray the tuna steaks with non-stick cooking spray, coating both sides. Season the steaks with salt and pepper.

2. Preheat the grill.

3. Grill each steak for about 3 minutes on each side, depending on the thickness of the tuna.

4. Remove the steaks to a warm platter.

5. Meanwhile bring a large pot of well-salted water to a boil. Have a bowl of ice water at hand. Add the green beans to the boiling water and blanch to the desired degree of doneness, about 2 to 4 minutes depending on their size. Remove the green beans with a slotted spoon and immediately plunge them into the ice water. Drain and set aside.

6. Add the potatoes to the boiling water and cook until they are tender when pierced with a fork. Drain and set aside.

7. Toss the spinach with half of the vinaigrette just to coat the leaves. Place the spinach on chilled plates or in large shallow bowls.

8. To assemble the salad, slice the tuna into strips and put it on top of the spinach. Place the green beans, potatoes, cherry tomatoes and olives around the tuna and drizzle with the remaining vinaigrette.