Taste of Home
Nicoise Salad
TOTAL TIME: Prep: 40 min.
YIELD: 2 servings.
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.
Ingredients
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1/3 cup olive oil
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3 tablespoons white wine vinegar
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1-1/2 teaspoons Dijon mustard
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1/8 teaspoon each salt, onion powder and pepper
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SALAD:
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2 small red potatoes
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1/2 cup cut fresh green beans
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3-1/2 cups torn Bibb lettuce
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1/2 cup cherry tomatoes, halved
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10 Nicoise or Greek olives, pitted and halved
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2 hard-boiled large eggs, quartered
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1 can (5 ounces) albacore white tuna in water, drained and flaked
Directions
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1.
In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside.
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2.
Place six cups water in a medium saucepan; bring to a boil. Add potatoes, reduce heat and simmer, covered, until tender, 15-20 minutes. Remove potatoes with a slotted spoon and cool; cut into quarters.
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3.
In same saucepan of boiling water, cook green beans until crisp-tender, 3-5 minutes. Remove green beans and immediately place in ice water; drain and pat dry.
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4.
Divide lettuce between 2 salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with the dressing.
Nutrition Facts
1 salad: 613 calories, 49g fat (8g saturated fat), 242mg cholesterol, 886mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 26g protein.
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