Tossed Meatless Salad Nicoise Recipe
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We left the tuna out of this classic salad, but feel free to add it back in if you like.
Ingredients
- 2 medium potatoes, peeled and sliced 1/4 inch thick
- 1 9-ounce package frozen cut green beans
- 1 cup cherry tomatoes, halved
- 1 small yellow or green sweet pepper, cut into strips
- 1/2 cup Greek olives or pitted ripe olives
- 3/4 cup bottled Italian salad dressing
- 4 cups torn romaine lettuce
- 4 hard-cooked eggs, sliced
- In a medium saucepan cook the potatoes in lightly salted boiling water, covered, for 5 minutes. Break up frozen beans and add them to the potatoes in saucepan. Return to boiling; reduce heat. Cover and simmer for 4 to 6 minutes more or until potatoes are tender and green beans are just crisp-tender; drain. Cool slightly.
- In a large salad bowl combine potato-green bean mixture, tomatoes, yellow or green peppers, and olives. Pour salad dressing over mixture, tossing gently to coat. Cover and chill for 2 to 3 hours.
- To serve, line individual plates with romaine lettuce. Top with vegetable mixture and hard-cooked eggs. Makes 4 servings.
- Calories 410, Total Fat 30 g, Saturated Fat 5 g, Cholesterol 213 mg, Sodium 507 mg, Carbohydrate 29 g, Fiber 6 g, Protein 11 g. Daily Values: Vitamin A 49%, Vitamin C 114%, Calcium 8%, Iron 16%.
- Percent Daily Values are based on a 2,000 calorie diet
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