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Veggie Nicoise Salad Recipe

Veggie Nicoise Salad Recipe

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish . . . and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
TOTAL TIME: Prep: 40 min. Cook: 25 min. YIELD:6 servings

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon salt
  • 1 pound small red potatoes, halved
  • 1 pound fresh asparagus, trimmed
  • 1/2 pound fresh green beans, trimmed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 small red onion, halved and thinly sliced
  • 2 bunches romaine, torn
  • 6 hard-cooked large eggs, quartered
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/2 cup Nicoise or Kalamata olives

Directions

  • 1. In a small bowl, whisk the first eight ingredients; set aside.
  • 2. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Drizzle warm potatoes with 1 tablespoon vinaigrette; toss to coat and set aside.
  • 3. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook for 2-4 minutes or until crisp-tender. With tongs, remove asparagus and immediately place in ice water. Drain and pat dry.
  • 4. Return water to a boil. Add green beans; cook for 3-4 minutes or until crisp-tender. Remove beans and place in ice water. Drain and pat dry.
  • 5. In a small bowl, combine the kidney beans, onion and 1 tablespoon vinaigrette; toss to coat. Set aside.
  • 6. Just before serving, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Place romaine in a large bowl; drizzle with remaining vinaigrette and toss to coat. Transfer to a serving platter; arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over lettuce. Yield: 6 servings.

Nutritional Facts

1 serving: 431 calories, 26g fat (5g saturated fat), 212mg cholesterol, 565mg sodium, 37g carbohydrate (5g sugars, 9g fiber), 17g protein.

Reviews for Veggie Nicoise Salad

Sort By :
MY REVIEW
dflack628 User ID: 6932371 224539
Reviewed Apr. 9, 2015

"Made this for dinner this week and it was delicious. Almost too pretty to eat. For us, it needed a bit more vinaigrette, so its a good thing a made a bit extra.

As for the whole discussion about whether or not eggs are vegetarian, my vegetarian friends and family eat eggs, but my vegan friends don't. I think its massively up to each individual's interpretation. For Pete's sake, if you don't like them, then don't eat them."

MY REVIEW
mnells89 User ID: 7428088 223796
Reviewed Mar. 29, 2015

"Looks like something more for a buffet table and for my true vegetarian/vegan pals I would omit the eggs."

MY REVIEW
AmeeY User ID: 8312448 223767
Reviewed Mar. 29, 2015

"Please don't say it's vegetarian when it has eggs. Trust me I know what I am talking about. I am from India. Yes there are those who will not eat meat but will eat eggs those are not technically vegetarians. Yes you can leave eggs out of these recipe to make it vegetarian friendly. Reason I am stressing about what to call is when vegetarian people are doing search for vegetarian items this will come up and those who are truly vegetarians makes them upset. I don't eat eggs but do eat lamb, chicken and turkey. I am not vegetarian. I do have a daughter who is total vegetarian. This looks good enough to make it and if I put eggs on side even my daughter and I can eat it."

MY REVIEW
HJMama User ID: 2251113 223534
Reviewed Mar. 25, 2015

"So leave the eggs out if you don't think they're for you & throw in some more beans or some garbanzos & it's still good. Sounds like a great salad!"

MY REVIEW
Dewlanna User ID: 244825 212953
Reviewed Jun. 1, 2014

"to mtbarn: Most vegetarians I know (including my 87 year old mother) eat eggs.

Eggs are not VEGAN, but that is something else.
This looks like a good salad to make for book club, too much work involved for hubbie and kid. :)
Looks like a very versatile salad. I think one could easily swap some of the veggies for something else that's in season, or to replace something that one knows no one cares for.
I'm giving this 5 stars to help offset mtbarn's one star rating."

MY REVIEW
mtbarn User ID: 7449559 180647
Reviewed Jun. 1, 2014

"Eggs are NOT vegetarian."

MY REVIEW
CherishedPugs User ID: 6403993 186815
Reviewed Jul. 25, 2013

"Made this for my family dinner at our cabin. It was perfect and everyone loved not only how it tasted, but how it looked! Lots of prep time for this, but well worth the effort!"

MY REVIEW
midged User ID: 1105263 195812
Reviewed Apr. 5, 2013

"Wonderful salad as guests can select the vegetables they like. Nice presentation."

MY REVIEW
interpretermom User ID: 3118724 151413
Reviewed Jun. 28, 2012

"A lot of prep time but very tasty results!"

MY REVIEW
lerajeanfoster User ID: 2190663 151412
Reviewed Apr. 9, 2012

"What a wonderful salad on our table for Easter dinner"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.