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Salade Nioise With Yogurt Vinaigrette Published August 9, 2012 Total Time 45 minutes Rating Comments Read comments Advertisement Ingredients FOR THE VINAIGRETTE 2 tablespoons good-quality red or white wine vinegar or sherry vinegar 1 tablespoon fresh lemon juice 1 garlic clove, small or large to taste, green shoot removed, pured with a garlic press or in a mortar and pestle Salt and freshly ground pepper to taste 1 teaspoon Dijon mustard cup extra virgin olive oil 5 tablespoons plain low-fat yogurt (you can omit this and use a total of cup extra virgin olive oil) FOR THE SALAD pound medium Yukon gold or fingerling potatoes, cut in -inch dice 1 5 -ounce can light (not albacore) tuna packed in water, drained 6 ounces green beans, trimmed, and cut in half if long 1 small red or green pepper, thinly sliced or diced 1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons 2 hard-cooked eggs, preferably free range, peeled and cut in wedges 1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried 2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram 3 or 4 tomatoes, cut in wedges, or pint cherry tomatoes, cut in half OPTIONAL 6 to 12 anchovy fillets, rinsed and drained on paper towels 12 imported black olives Preparation Step 1 Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard

Omit or add only 1 oz of milk to make this into an avocado ranch dip.

Lemon Juice: Just a splash of fresh lemon juice helps brighten and balance the flavors

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