Crab Salad Nicoise

Makes 4 servings

meal type: Salad

technique: Boiled

4 medium boiling potatoes 1 lb. green beans, cut into 2-in. lengths 1/3 cup olive oil 1/4 cup white wine vinegar 1 tlb. chives or green onion, thinly sliced 1/4 tsp. salt 1/4 tsp. pepper 6 cups torn butter lettuce leaves (1 head) 1 Ib. crabmeat 1/4 cup small ripe black olives 1 cup cherry tomatoes, halved

Cook potatoes in boiling water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish. Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.

To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.

Calories: 428 Fat: 22g Protein: 21.2g Cholesterol: 53.9mg Sodium: 465mg