Green beans, canned tuna, ripe olives, hard-cooked eggs, tomato slices and an herbal vinaigrette top crispy greens for a flavorful salad with its origins in Nice, a French Riviera city.
Gluten-Free Salade Niçoise
- Prep Time 15 min
- Total 1 hr 30 min
- Servings 4
- Ingredients 14
Ingredients
Basil Vinaigrette
- 1/2 cup olive or vegetable oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt
- 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
- 1/4 teaspoon ground mustard
- 1/8 teaspoon pepper
Salad
- 3/4 lb fresh green beans
- Salad greens
- 4 plum (Roma) tomatoes or 2 medium tomatoes, sliced
- 2 hard-cooked eggs, cut in fourths
- 1 can (9 oz) tuna, drained
- 1/2 cup pitted ripe olives
- 1 can (2 oz) anchovy fillets, if desired
- Chopped fresh parsley, if desired
Instructions
-
Step1In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
-
Step2In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
-
Step3Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.
Nutrition
395
Calories
32 g
Total Fat
21 g
Protein
10 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 395
- Calories from Fat
- 290
- Total Fat
- 32 g
- Saturated Fat
- 5 g
- Cholesterol
- 125 mg
- Sodium
- 700 mg
- Potassium
- 470 mg
- Total Carbohydrate
- 10 g
- Dietary Fiber
- 4 g
- Protein
- 21 g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 14%
- 14%
- Calcium
- 8%
- 8%
- Iron
- 18%
- 18%
Exchanges:
2 Vegetable; 3 1/2 Fat;Tips from the Betty Crocker Kitchens
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