Nicoise Salad

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Nicoise salad is a filling entree salads that has all of the nutrients you need from a complete meal. The protein-rich ingredients include eggs, olives, and tuna, and are tossed with bell peppers, tomatoes, crisp green beans, and lettuce. Here, the classic salad is tossed with a traditional mustard vinaigrette, but you can use a dressing of your choosing.

Nicoise Salad

Nicoise Salad

Yields: 4 servings | Serving Size: 1/4 of recipe or 1-1/2 cups salad | Calories: 249 | Total Fat: 14 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 52 mg | Sodium: 137 mg | Carbohydrates: 19 g | Dietary Fiber: 6 g | Sugars: 4 g | Protein: 14 g | SmartPoints (Freestyle): 7


    Nicoise Salad
  • 4 baby potatoes, boiled, cooled and and halved or 1 large potato, boiled, cooled and chopped in bite-sized pieces
  • 1 hardboiled egg, cooled and quartered
  • 12 whole green beans, blanched and cooled
  • 1/4 cup thinly sliced red onions
  • 1 (5-ounce) can albacore tuna fish in water, drained
  • 1/4 cup black olives of choice
  • 1/2 cup sliced red or yellow bell pepper (about 1/2 of a pepper, stemmed and seeded)
  • 1/2 cup chopped tomatoes
  • 1 head Boston Bibb (also called Butter Lettuce) or 1 bunch romaine lettuce
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard


  1. Boil the potatoes by adding them to a pan of salted cold water and bringing to a boil. Allow to boil for about 5 to 10 minutes, depending on size, until tender when pierced with a fork. Remove the potatoes for the water, but continue to boil.
  2. Add the green beans to the boiling water along with a more salt and allow to cook for 3 to 5 minutes until bright green and just tender but crisp. Drain and rinse in cool water or submerge in ice water to cool.
  3. In a small bowl, whisk together the dijon mustard with the red wine vinegar. Gradually pour the olive oil into the bowl in a steady stream, whisking all the while.
  4. In a large salad bowl, combine all of the ingredients, besides the eggs and toss gently with the vinaigrette. Top with the quartered eggs.
  5. Note that potatoes may still be slightly warm or cooled to serve in the salad.

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