Nicoise Salad

Course : Salads
Serves: 4
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1 pound small red potatoes -- scrubbed
16 ounces frozen petite whole green beans
6 ounces large pitted ripe black olives -- drained
1 small red bell pepper -- stem and seeds removed -- quartered and thinly sliced
1/2 small red onion -- chopped
1/2 cup italian parmesan and herb dressing
13 ounces chunk light tuna -- drained
4 small ripe tomatoes -- cut into wedges
3 large hard cooked eggs -- peeled and quartered
2 ounces anchovy filets -- drained and rinsed -- (optional)

Preparation / Directions:

Bring a large pot of salted water to a boil. Add whole potatoes and cook until almost tender when tested with a knife or skewer, 8 to 10 minutes. Add frozen green beans and cook for 5 more minutes or until beans are tender. Drain and run under cold water to stop the cooking. Cut cooled potatoes into quarters. Place potatoes, green beans, olives, red peppers and onions in a large serving dish or rimmed platter. Add dressing and toss to coat. Sprinkle tuna over top. Alternate wedges of tomato and eggs around rim. Arrange anchovies over the top, if using. Prep Time: 20 minutes Cook Time: 15 minutes Makes: 6 to 8 servings This delightful Mediterranean salad is a colorful combination of tuna, green beans, potatoes and tomatoes tossed in an Italian-style vinaigrette. It's simple to prepare, beautiful to behold, and a great way to impress your family and friends for lunch, brunch or dinne


Nutritional Information:

166 Calories (kcal); 2g Total Fat; (9% calories from fat); 6g Protein; 37g Carbohydrate; 0mg Cholesterol; 49mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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