Niçoise Salad

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

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Servings 8

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ingredients 14
Prep Time 35 min
Total Time 2 hr 35 min

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

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Directions

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.