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Nicoise Salad

 Nicoise Salad
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.
2 ServingsPrep: 40 min. + cooling


  • 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-cooked eggs, quartered
  • 1 can (5 ounces) albacore white tuna in water, drained and flaked


  • 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,

2 of 2

Nicoise Salad (continued)

Directions (continued)

  • tomatoes, olives, eggs and tuna. Drizzle with dressing.
  • Yield: 2 servings.
Nutritional Facts: 1 serving equals 613 calories, 49 g fat (8 g saturated fat), 242 mg cholesterol, 886 mg sodium, 18 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.