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Gluten-Free Salad Nicoise

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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
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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

  • Step 
    1
    Heat oven to 400°F.
  • Step 
    2
    Prick 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.
  • Step 
    3
    In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
  • Step 
    4
    Place 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.
  • Step 
    5
    Heat 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.
  • Step 
    6
    Beat 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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