el
Bearing in mind that we are headed to Prague in just a few days, I have tried to keep the menu low-cal and healthy. I don't want to have to say to no to schnitzel or streudel because my pants are too tight. This was a nice way to use vegetables, but don't neglect the herbs. You'll need those for a bit of kick.
FOR THE VINAIGRETTE:
- 2tablespoons good-quality red or white wine vinegar or sherry vinegar
- 1tablespoon fresh lemon juice
- 1garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
- Salt and freshly ground pepper to taste
- 1teaspoon Dijon mustard
- ¼cup extra virgin olive oil
- 5tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)
FOR THE SALAD:
- ¾pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
- 1can light (not albacore) tuna packed in water, drained
- 6ounces green beans, trimmed, and cut in half if long
- 1small red or green pepper, thinly sliced or diced
- 1small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
- 2hard-cooked eggs, preferably free range, peeled and cut in wedges
- 1small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
- 2to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
- 3or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half
