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Salad Niçoise

Ingredients

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Directions

Instructions Checklist
  • Wash green beans; remove ends and strings. In a large saucepan cook green beans and potatoes, covered, in a small amount of lightly salted boiling water for about 10 minutes or just until tender. Drain; place vegetables in a medium bowl. Cover and chill for 2 to 24 hours.

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Instructions Checklist
  • Prepare Niçoise Dressing. To serve, line 4 salad plates with lettuce leaves. Arrange chilled vegetables, tuna, tomatoes, eggs, and olives on the lettuce-lined plates. Sprinkle each serving with green onions. If desired, top each salad with an anchovy fillet. Shake dressing; drizzle over each salad.

Nutrition Facts (Salad Niçoise)

473 calories; 28 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 12 g monounsaturated fat; 134 mg cholesterol; 512 mg sodium. 1066 mg potassium; 32 g carbohydrates; 7 g fiber; 5 g sugar; 25 g protein; 0 g trans fatty acid; 3450 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 133 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 4 mg iron;

Niçoise Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a screw-top jar combine oil, vinegar, honey, tarragon, mustard, salt, and black pepper. Cover and shake well.

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