This fun twist on the classic niçoise uses sweet potatoes with spinach and a citrusy dressing for a flavorful and filling main-dish salad.
Gluten-Free Salad Nicoise
- Prep Time 60 min
- Total 1 hr 30 min
- Servings 4
- Ingredients 19
Ingredients
Sweet Potato
- 1 medium sweet potato
- 1/4 teaspoon vegetable oil
- 1/4 teaspoon salt
Vinaigrette
- 3 tablespoons orange juice
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 finely chopped anchovy fillet
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh basil leaves
Tuna
- 1 (12-oz) sashimi-grade tuna steak (or 2 six-oz steaks)
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
Green Beans
- 1/2 lb whole green beans, stems removed
Other Toppings
- 5 oz baby spinach
- 4 hard-cooked eggs, cut into wedges
- 4 plum (Roma) tomatoes, cut into wedges
- 12 kalamata olives
Instructions
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Step1Heat oven to 400°F.
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Step2Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
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Step3In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
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Step4Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
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Step5Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
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Step6Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.
Nutrition
390
Calories
20g
Total Fat
30g
Protein
21g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 390
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 220mg
- 74%
- Sodium
- 660mg
- 28%
- Potassium
- 900mg
- 26%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 11g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 230%
- 230%
- Vitamin C
- 60%
- 60%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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