THAI NICOISE SALAD

Serves 4

1⁄2 cup fingerling potatoes, halved 1 tsp. kosher salt 2 cups shredded romaine lettuce 2 carrots, grated 1 cucumber, peeled and finely chopped

1 cup bean sprouts 1 cup shredded red cabbage 1⁄2 cup halved cherry tomatoes 1⁄2 cup thinly sliced radishes 2 hardboiled eggs, peeled and sliced 1⁄2 cup mint or cilantro, chopped 1. Fill saucepan with water. Bring to a boil; add potatoes and salt. Boil potatoes 10 min., then shock in ice water. 2. Arrange lettuce on a platter and scatter remaining ingredients on top. Add potatoes. Drizzle with peanutlime dressing*.

*For dressing: In a food processor, puree ⁄3 cup olive oil, ⁄4 cup

1 1 lime juice, 2 tbsp. soy sauce, 11 ⁄2 tsp. sesame oil, 2 tsp. sugar, 1 tsp. salt, pepper, 1 small chopped shallot, 1 inch peeled and chopped ginger, 1 chopped garlic clove and ⁄2

1 chopped Fresno chile until smooth. Add ⁄2

1 cup roasted peanuts; pulse until roughly chopped.

PER SERVING: 388 cal, 12g protein, 24g carbs, 5g fiber, 8g sugar, 30g fat

For a heartier salad, add 8 oz. of shredded chicken or sliced tuna.