Marinated French Salad


1/3 cup NAKANO Seasoned Rice Vinegar Original
or Roasted Garlic
1/4 cup olive oil
1 to 2 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 cloves garlic, minced
8 oz. small red potatoes, cooked and sliced
1 ripe medium tomato, cut into thin wedges
1 cup fresh or frozen green beans, steamed and
cut into 1-1/2-inch pieces
1/4 cup sliced pitted kalamata or ripe olives
1/4 cup chopped red onion
8 large lettuce leaves (Romaine, Boston or red leaf)
2 hard-cooked eggs, peeled and quartered


In a large bowl, combine rice vinegar, oil, mustard, salt and pepper and garlic; mix well. Add remaining ingredients except lettuce and eggs; toss well. Cover and refrigerate at least 1 hour. 

Using a slotted spoon, place salad on lettuce-lined serving plates. Arrange eggs on plates. Serve with remaining dressing. 

Makes 4 servings.


Per serving: 292 calories, 6g protein, 24g carb, 19g fat, 106mg chol, 939mg sodium

Marinated French Salad
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