Spring Nicoise Salad



	Spring Nicoise Salad salads, french 12 oz new red potatoes; quartered 2 cup green beans; trimmed 1/2 cup yogurt, plain 1/4 cup basil, fresh; chopped 4 large romaine lettuce leaves 1 small onion, red; thinly sliced 6 oz white tuna; drained 1 egg; hard-cooked, sliced 4 ripe olives Bring 1 quart water to boiling in a 10-inch skillet. Add the potatoes and cook, covered, for 8 minutes or until almost tender. Add green beans and cook an additional 5 minutes. Place yogurt and basil in bowl of blender and whirl for process for 30 seconds. Set aside. Line four plates with lettuce; top evenly with potatoes, green beans, onion slices, tuna, and egg slices. Garnish with olives. Drizzle each salad with 2 tablespoons yogurt dressing. Weight Watchers Magazine April 1989 p 24