Salad Nicoise23 Reviews
- Prep: 15 min
- Ready In: 2 hr 15 min
“This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!” - by Bob Cody
Original recipe yields 4 servings
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Amount Per Serving (4 total)
- 300 cal
- 8.8 g
- 34.8 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"I made mine the French way, by just combining all of the ingredients excluding the greens, and letting them marinate in a batch of dressing. It was delicious, and something new to add to the rotation..." See more."
"This was absolutely delicious! I didn't use potatoes (I prefer to eat seafood with veggies), so I added more of all the other ingredients. I also used fresh ahi tuna fillets, which I seasoned with lem..." See moreon pepper and baked, then flaked into the salad. I made my own lemon vinaigrette (used about half a cup, but next time I'll add a bit more) and tossed everything together. The flavors blended perfectly and I didn't find it fishy at all (but that could have been because I used fresh tuna)--not even the anchovies stood out. With the olives and anchovies, this could seem a bit salty, but the egg and lemon balance it out."
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