UMBC Eats Community Cookbook Recipe of the Week
Salad Nicoise
Ingredients:
1 can tuna fish, drained
1 head Lettuce
Steamed asparagus
Steamed baby potatoes
Hard boiled eggs, sliced
Lemon, cut in wedges
Refrigerate to cool all ingredients. Wash and cut the lettuce and place on a serving plate. Spoon tuna in the center and surround with alternating asparagus, baby potatoes and sliced hard boiled eggs. Cover and refrigerate until ready to serve. Garnish with lemon wedges if desired.
Visit our UMBC Eats website to download your copy of the cookbook.
Tags:
Posted: July 21, 2020, 7:47 AM
