A hearty salad makes the perfect Spring lunch, don’t you think? But can you bulk-prep a salad for work lunches, without it going soggy?

Sure you can! Just take the dressing on the side, and use vegetables with a lower water content. For example, cherry tomatoes are less likely to go soggy, compared with regular tomatoes.

Try our Tuna Nicoise Salad – works every time!

 

Ingredients

400g baby Carisma potatoes, halved

400g green beans, trimmed

400g tinned tuna in Springwater, drained & flaked

400g cherry tomatoes, halved

1 Spanish Onion, finely sliced

2 baby Cos lettuces (can buy in Coles, in a bag), shredded

4 hard-boiled eggs, peeled & quartered

Olives (optional)

 

Niçoise dressing

2 tsp olive oil

2 tsp red wine vinegar

1 tsp Dijon mustard

 

Method

  1. To make the dressing, whisk oil, vinegar and mustard in a jug. Season with salt and pepper. Alternatively, use Praise 100% fat free French Dressing or balsamic vinegar.
  2. Cook potatoes in a large pot of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beans to pot. Boil for 2 to 3 minutes or until bright green and just tender, then drain and refresh under cold water. Add beans to potato.
  3. Add tuna, tomatoes, lettuce, onion, eggs and olives (optional) to potato and bean mixture. Add 2 tsp dressing to your single serve (leftover salad will keep for another 3 days). Toss gently to combine and season with salt and pepper to serve.

 

 

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