For Tuesday’s SCL dinner (in addition to the macaroons), we had a nicoise salad.  I wanted to do something a little more elaborate since we had a simple ‘Fresh’ Pea Soup to go with it.  I found this recipe in Taste of Home the April/May 2012 issue.

Veggie Nicoise Salad

Serves 6

Adapted from Taste of Home

Dressing:

• 1/3 cup olive oil
• 1/4 cup lemon juice (2 lemons)
• 1 tsp dried thyme
• 2 tsp fresh oregano, minced
• 1 Tbsp fresh parsley, minced
• 1 tsp Dijon mustard
• 1/4 tsp ground pepper
• 1/4 tsp salt

Salad:

• 1 lb. small red potatoes, boiled and halved
• 1 lb. asparagus
• 1/2 lb. green beans
• 1 can white beans
• 2 romaine hearts, chopped
• 6 hard-boiled eggs, quartered
• 1 can artichokes, marinated in Italian dressing and quartered
• 1/2 cup Kalamata olives

Whisk together dressing ingredients.

Boil potatoes and when still warm, pour a few tablespoons of the dressing over the potatoes.  Blanche the asparagus and green beans.  Arrange salad ingredients over the romaine and serve with dressing.