Nicoise Salad recipe

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Ingredients

1 (20 ounce) package frozen roasted red potatoes
1 (12 ounce) package frozen whole green beans
4 large eggs
¾ cup dry-packed sun-dried tomatoes, halved
3 tablespoons white balsamic or white wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
⅓ cup olive oil
2 (5 ounce) cans solid-packed tuna in oil, drained
½ cup pitted kalamata olives

Nutrition Info

598.9 calories
carbohydrate: 45.3 g
cholesterol: 197.6 mg
fat: 33 g
fiber: 6.2 g
protein: 31.7 g
saturatedFat: 5.6 g
servingSize: -
sodium: 1039.8 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook potatoes and beans according to package directions.

  2. Meanwhile, put eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes. Drain, run eggs under cold water, and peel. Halve each lengthwise.

  3. Blanch tomatoes in a pot of boiling water to soften, 30 seconds. Drain well.

  4. Whisk together vinegar, mustard, salt, pepper, and thyme in a bowl. Gradually add oil, whisking until combined well.

  5. Arrange potatoes, beans, tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top.

Recipe Yield

4 servings

Recipe Note

With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.

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