Niçoise Salad

This colorful salad of seasoned cold vegetables, hard-cooked eggs and fish originated in the French Riviera city of Nice.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 35 min
  • total time 2 hr 35 min
  • ingredients 14
  • servings 8
 

Ingredients

DRESSING

2
tablespoons chopped green onions
2
tablespoons chopped fresh parsley
1/2
teaspoon dried dill weed
1/4
teaspoon garlic salt
1
(0.7-oz.) pkg. Italian salad dressing mix
3/4
cup oil
1/4
cup red wine vinegar

SALAD

4
medium potatoes, cooked, peeled and sliced
1
lb. (3 cups) cut fresh green beans, cooked, drained
3
eggs
Lettuce leaves
1
(15 1/2-oz.) can pink salmon, drained, skin and bones removed, flaked*
2
tomatoes, peeled, cut into 8 wedges
1/2
cup pitted ripe olives, quartered

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In jar with tight-fitting lid, combine all dressing ingredients; shake well.
  • 2 In medium bowl, pour 1/4 cup of the dressing over cooked potatoes; toss to coat. Cover; refrigerate at least 2 hours. In another bowl, pour 1/4 cup of the dressing over cooked green beans; toss to coat. Cover; refrigerate 1 to 2 hours.
  • 3 Place eggs in small saucepan; cover with cold water. Bring to a boil.Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; cut into quarters.
  • 4 To serve, line large serving platter with lettuce leaves. Spoon potatoes onto center of plate. Arrange salmon over potatoes. Spoon green beans around potatoes. Alternately place egg quarters and tomato wedges over beans. Garnish with olives. Pour remaining dressing over salad.
  • 1 In jar with tight-fitting lid, combine all dressing ingredients; shake well.
  • 2 In medium bowl, pour 1/4 cup of the dressing over cooked potatoes; toss to coat. Cover; refrigerate at least 2 hours. In another bowl, pour 1/4 cup of the dressing over cooked green beans; toss to coat. Cover; refrigerate 1 to 2 hours.
  • 3 Place eggs in small saucepan; cover with cold water. Bring to a boil.Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; cut into quarters.
  • 4 To serve, line large serving platter with lettuce leaves. Spoon potatoes onto center of plate. Arrange salmon over potatoes. Spoon green beans around potatoes. Alternately place egg quarters and tomato wedges over beans. Garnish with olives. Pour remaining dressing over salad.

EXPERT TIPS

toggle

Expert Tips

* Two 9 1/4-oz. cans tuna, drained and flaked, can be substituted for salmon.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
390
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
4g,
4%
),
Cholesterol
100mg
100%;
Sodium
710mg
710%;
Total Carbohydrate
23g
23%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
40%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.