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Nicoise Salad

This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.
  • Total Time
    Prep: 40 min. + cooling
  • Makes
    2 servings


  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/8 teaspoon each salt, onion powder and pepper
  • SALAD:
  • 2 small red potatoes
  • 1/2 cup cut fresh green beans
  • 3-1/2 cups torn Bibb lettuce
  • 1/2 cup cherry tomatoes, halved
  • 10 Greek olives, pitted and halved
  • 2 hard-boiled large eggs, quartered
  • 1 can (5 ounces) albacore white tuna in water, drained and flaked


  • In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside.
  • Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and cool; cut into quarters.
  • Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3-5 minutes; drain and rinse in cold water.
  • Divide lettuce between 2 salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with dressing.
Nutrition Facts
1 each: 613 calories, 49g fat (8g saturated fat), 242mg cholesterol, 886mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 26g protein.

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