A favorite on the French Riviera, Salade Nicoise is easy to make and always a hit. I love the flavor, texture and color combination of crisp, pale green lettuce; ripe red tomatoes; soft, pink tuna and dark green beans. Use this recipe as a base and create variations with other greens or leftover vegetables.

The salad is a breeze using a good quality bottled vinaigrette, but making your own is simple, economical and even tastier. Here's how:

• Homemade vinaigrette: Whisk 2 tablespoons vinegar (red wine or balsamic) with 1 tablespoon Dijon mustard in a small bowl until blended. Whisk in 2 tablespoons canola or olive oil until emulsified. Season to taste with salt and freshly ground pepper. (Makes 6 tablespoons; use 4 tablepoons for recipe, which will add about 40 calories to the meal; refrigerate the rest.)

This meal contains 518 calories per serving with 14 percent of calories from fat.

HELPFUL HINTS

• The green beans can be cooked in a microwave oven on high for 2 minutes.

• Hard-cooked eggs, asparagus, anchovies and capers are favorite additions.

• Good-quality canned tuna can be used instead of fresh.

COUNTDOWN

• Blanch green beans.

• Make tuna.

• Assemble salad.

SHOPPING LIST

• To buy: ½ pound fresh green beans; 3/4 pound tuna steaks; 1 can small whole potatoes; 1 bag washed, ready-to-eat salad; 2 medium tomatoes; 1 small container pitted black olives; 1 can olive oil spray; 1 whole wheat baguette.

• Staples: Reduced-fat oil and vinegar dressing, red onion, salt, black peppercorns.

Linda Gassenheimer's latest book is The Portion Plan: How to Eat the Foods You Love and Still Lose Weight. Her website is dinnerinminutes.com.

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