Quick Nicoise Salad Recipe
Quick Nicoise Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Like the classic French salad Nicoise, I pack my salad with veggies, potato, tuna and eggs. Cooking the potato and beans together helps build it fast. —Valerie Belley, St. Louis, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound red potatoes (about 2 large), cubed
  • 1/4 pound fresh green beans, trimmed
  • 1/2 cup oil and vinegar salad dressing
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon freshly ground pepper
  • 6 cups torn romaine
  • 4 hard-boiled large eggs, sliced
  • 3 pouches (2-1/2 ounces each) light tuna in water
  • 2 medium tomatoes, chopped

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until tender, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry.
In a small bowl, combine salad dressing, lemon peel and pepper. Divide romaine among four plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture. Yield: 4 servings.
Originally published as Quick Nicoise Salad in Simple & Delicious June/July 2015

Nutritional Facts

1 serving: 327 calories, 15g fat (2g saturated fat), 206mg cholesterol, 691mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.

  • 1 pound red potatoes (about 2 large), cubed
  • 1/4 pound fresh green beans, trimmed
  • 1/2 cup oil and vinegar salad dressing
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon freshly ground pepper
  • 6 cups torn romaine
  • 4 hard-boiled large eggs, sliced
  • 3 pouches (2-1/2 ounces each) light tuna in water
  • 2 medium tomatoes, chopped
  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until tender, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry.
  2. In a small bowl, combine salad dressing, lemon peel and pepper. Divide romaine among four plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture. Yield: 4 servings.
Originally published as Quick Nicoise Salad in Simple & Delicious June/July 2015

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