Salad Nicoise

Name: Salad Nicoise
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 1/4 cup loosely packed fresh parsley leaves, chopped; 1/4 cup red wine vinegar; 3 tablespoons olive oil; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 pound (small) red potatoes, unpeeled; 6 large eggs; 1/2 pound green beans, trimmed and each cut crosswise in half; 1 bag(s) (5-ounce) mixed baby greens (about 8 cups loosely packed); 1/2 English (seedless) cucumber, thinly sliced; 1 can (12-ounce) solid white tuna in water, drained; 3 medium tomatoes, cut into wedges; 1/2 cup (about 3 ounces) nicoise olives

Recipe courtesy of Good Housekeeping

Watch how to make this recipe.

Salad Nicoise

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Calories

315 calorie

Total Fat

15 grams

Saturated Fat

3 grams

Cholesterol

233 milligrams

Sodium

515 milligrams

Carbohydrates

24 grams

Dietary Fiber

4 grams

Protein

22 grams

Total: 55 min
Prep: 20 min
Inactive: 15 min
Cook: 20 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Calories

315 calorie

Total Fat

15 grams

Saturated Fat

3 grams

Cholesterol

233 milligrams

Sodium

515 milligrams

Carbohydrates

24 grams

Dietary Fiber

4 grams

Protein

22 grams

Total: 55 min
Prep: 20 min
Inactive: 15 min
Cook: 20 min

Ingredients

Parsley Vinaigrette:

1/4 cup loosely packed fresh parsley leaves, chopped

1/4 cup red wine vinegar

3 tablespoons olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Salad:

1 pound (small) red potatoes, unpeeled

6 large eggs

1/2 pound green beans, trimmed and each cut crosswise in half

1 bag(s) (5-ounce) mixed baby greens (about 8 cups loosely packed)

1/2 English (seedless) cucumber, thinly sliced

1 can (12-ounce) solid white tuna in water, drained

3 medium tomatoes, cut into wedges

1/2 cup (about 3 ounces) nicoise olives

Directions

For the parsley vinaigrette: Into small bowl, measure vinaigrette ingredients. Mix with wire whisk or fork until well blended; set aside. For the salad: In 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; simmer 10 to 12 minutes or until potatoes are fork-tender.
Meanwhile, in 2-quart saucepan, place eggs and enough cold water to cover by 1 inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water; run cold water over eggs to cool. Remove shells and cut each egg into wedges.
When potatoes are done, with slotted spoon, remove potatoes from water to colander to drain. To same water in saucepan, add beans; heat to boiling over high heat. Reduce heat to low; simmer 5 to 10 minutes or until tender-crisp. Drain beans; rinse with cold running water to stop cooking; drain again.
In large bowl, toss greens with half of vinaigrette. Place greens on large platter. Cut each potato in half or into quarters if large; transfer to platter with greens. Arrange beans, eggs, cucumber, tuna, tomatoes, and olives in separate piles on same platter; drizzle with remaining vinaigrette.

Recipe courtesy of Good Housekeeping