Niçoise Salad

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Ingredients

Serves
2
-
+
Conversion
Metric
Imperial
4 cups (1 L) mesclun or bite-size mixed salad greens
2 small red skinned potatoes, cubed and cooked
1 cup (250 mL) cooked trimmed green beans, cut lengthwise
3 hard cooked eggs, peeled and sliced
1 jar (250 mL) roasted red peppers, well drained and cut into strips
1 can (170 g) water packed tuna chunks, drained
1/4 cup (50 mL) sliced pitted black olives
Dressing
1/4 cup (50 mL) extra light olive oil
2 tbsp (30 mL) lemon juice
2 tsp (10 mL) dijon mustard
Pinch salt and pepper
Nutritional Facts
Amount Per Serving
600 Calories
Fat
25g
Sugars
8g
Protein
30g
Fibre
7g
Carbohydrate
42g

Directions

DIVIDE mesclun among 2 plates. Garnish greens with an equal amount of potatoes, green beans, egg slices, red peppers, tuna and olives. Chill.

For dressing – whisk together oil, lemon juice and mustard; season with salt and pepper; drizzle over salad. Serve immediately.

Preparation: 10 minutes