Niçoise Salad

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

  • 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
  • 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.
  • 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.
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