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Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
  • Total Time
    Prep: 40 min. Cook: 25 min.
  • Makes
    8 servings

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon salt
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 small red onion, halved and thinly sliced
  • 1 pound small red potatoes (about 9), halved
  • 1 pound fresh asparagus, trimmed
  • 1/2 pound fresh green beans, trimmed
  • 12 cups torn romaine (about 2 small bunches)
  • 6 hard-boiled large eggs, quartered
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/2 cup Nicoise or kalamata olives

Directions

  • For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette.
  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside.
  • In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry.
  • To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts
1 serving: 329 calories, 19g fat (4g saturated fat), 140mg cholesterol, 422mg sodium, 28g carbohydrate (6g sugars, 7g fiber), 12g protein. Diabetic Exchanges: 3 fat, 2 medium-fat meat, 2 vegetable, 11/2 starch.

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Reviews

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Average Rating:
  • Sarah
    Apr 13, 2020

    Loved it and easy to sub in other veggies and beans thanks

  • trishina
    Mar 21, 2019

    Haven't tried this yet, but it looks delicious. My only problem is the herbs--I only have dried ones. I need to find out how much to use. Cannot wait to try it!

  • rwippel
    Mar 18, 2019

    Loved the vinaigrette! This salad had several elements, so it can be time consuming; however the bright, fresh salad at the end made it all worth it.

  • choc52
    Dec 5, 2017

    Lovely and yummy!

  • choc52
    Oct 31, 2017

    Very versatile salad! Depending on what's in season you can omit or add veggies to your choice. (Asparagus was recently $6/lb - no way :) ) I can leave out the eggs for my vegan son. I have used mushrooms, cherry tomatoes and Brussel sprouts also. The vinaigrette is very good. Good to use on those decorative Thanksgiving and Christmas platters/dishes you don't know what to do with since most people are shying away from sweets. Looks lovely! Thanks so much for sharing!

  • choc52
    Oct 31, 2017

    Very versatile salad! Depending on what's in season you can omit or add veggies to your choice. (Asparagus was recently $6/lb - no way :) ) I can leave out the eggs for my vegan son. I have used mushrooms, cherry tomatoes and Brussel sprouts also. The vinaigrette is very good. Good to use on those decorative Thanksgiving and Christmas platters/dishes you don't know what to do with since most people are shying away from sweets. Looks lovely! Thanks so much for sharing!

  • dflack628
    Apr 9, 2015

    Made this for dinner this week and it was delicious. Almost too pretty to eat. For us, it needed a bit more vinaigrette, so its a good thing a made a bit extra.As for the whole discussion about whether or not eggs are vegetarian, my vegetarian friends and family eat eggs, but my vegan friends don't. I think its massively up to each individual's interpretation. For Pete's sake, if you don't like them, then don't eat them.

  • mnells89
    Mar 29, 2015

    Looks like something more for a buffet table and for my true vegetarian/vegan pals I would omit the eggs.

  • AmeeY
    Mar 29, 2015

    Please don't say it's vegetarian when it has eggs. Trust me I know what I am talking about. I am from India. Yes there are those who will not eat meat but will eat eggs those are not technically vegetarians. Yes you can leave eggs out of these recipe to make it vegetarian friendly. Reason I am stressing about what to call is when vegetarian people are doing search for vegetarian items this will come up and those who are truly vegetarians makes them upset. I don't eat eggs but do eat lamb, chicken and turkey. I am not vegetarian. I do have a daughter who is total vegetarian. This looks good enough to make it and if I put eggs on side even my daughter and I can eat it.

  • HJMama
    Mar 25, 2015

    So leave the eggs out if you don't think they're for you & throw in some more beans or some garbanzos & it's still good. Sounds like a great salad!