Nicoise Salad Recipe
Nicoise Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. + cooling

Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/8 teaspoon each salt, onion powder and pepper
  • SALAD:
  • 2 small red potatoes
  • 1/2 cup cut fresh green beans
  • 3-1/2 cups torn Bibb lettuce
  • 1/2 cup cherry tomatoes, halved
  • 10 Greek olives, pitted and halved
  • 2 hard-boiled large eggs, quartered
  • 1 can (5 ounces) albacore white tuna in water, drained and flaked

Directions

In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside.
Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into quarters.
Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and rinse in cold water.
Divide lettuce between two salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with dressing. Yield: 2 servings.
Originally published as Nicoise Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p213

Nutritional Facts

1 each: 613 calories, 49g fat (8g saturated fat), 242mg cholesterol, 886mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 26g protein.

  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/8 teaspoon each salt, onion powder and pepper
  • SALAD:
  • 2 small red potatoes
  • 1/2 cup cut fresh green beans
  • 3-1/2 cups torn Bibb lettuce
  • 1/2 cup cherry tomatoes, halved
  • 10 Greek olives, pitted and halved
  • 2 hard-boiled large eggs, quartered
  • 1 can (5 ounces) albacore white tuna in water, drained and flaked
  1. In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside.
  2. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into quarters.
  3. Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and rinse in cold water.
  4. Divide lettuce between two salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with dressing. Yield: 2 servings.
Originally published as Nicoise Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p213

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MY REVIEW
jackiegreen User ID: 1079189 231239
Reviewed Aug. 15, 2015

"IMHO... double the salt and onion powder

Use 4 tbsp. of red wine vinegar instead of 3 white wine vinegar
Hubby doesn't like Olives so I omitted them and used Iceberg lettuce and since I'm not fond of Tuna (hubby loves it), I rinsed it well and will use this version over and over for sure. Tested perfect for our household."

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