Leftovers & Nicoise Salad

It was a leftover day for lunch: 1/2 an small eggplant, 3 slices of polenta(from Trader Joe's), 3 small balls of mozz, 1 tbsp. of pesto, 2 ounces of leftover chicken, and baby spinach. A perfect Monday lunch.... :)




I made a modified version of Organic Valley's gluten free carrot muffin recipe this afternoon. Dave has already had three ;)



I then made a Nicoise salad for dinner.

It's so easy!

Nicoise Salad(Makes 2 servings)

Boil 6 red skinned potatoes for 8-10 minutes and let cool.
Cook 12-14 green beans in boiling water for 2-3 minutes and then let cool.
Hard boil two eggs and peel(slice in three to four pieces)
Clean 4 cups of baby spinach
1 can of solid white tuna(drained)


The dressing:
1 1/2 tbsp. of honey mustard(Whole Foods brand)
1 tsp. of good honey
salt and pepper to taste
1 tsp. of red wine vinegar
1-2 tbsp of extra virgin olive oil

Grab two plates: put the baby spinach on the bottom, then potatoes and green beans, egg slices and tuna then drizzle the dressing on top.


Magnificent!