Quick Salad Nicoise Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Canned tuna14 Ounce, drained (2 Cans, 7 Ounce Each)
 Sliced stuffed green olives2 Tablespoon
 Bottled herb garlic salad dressing1⁄2 Cup (8 tbs)
 Canned whole new potatoes1 Pound, drained and sliced (1 Can)
 French-style green beans8 Ounce, drained (1 Can)
 Instant minced onion1 Teaspoon
 Canned small whole beets8 1⁄4 Ounce (1 Can)
 Thinly sliced cucumber3⁄4 Cup (12 tbs)
 Salt1⁄8 Teaspoon
 Sugar1⁄8 Teaspoon
 Crisp lettuce1⁄4
 Peeled grated carrots1⁄2 Cup (8 tbs)
 Tomato1 , quartered
 Canned anchovy fillets2 Ounce, drained (1 Can)
 Hard-cooked eggs2 , halved

Nutrition Facts

Serving size

Calories 284 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 97.5 mg

Sodium 811.9 mg33.8%

Total Carbohydrates 18 g6.1%

Dietary Fiber 3.4 g13.7%

Sugars 5.6 g

Protein 25 g50.9%

Vitamin A 83.4% Vitamin C 13.1%

Calcium 5.9% Iron 10.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In small bowl, break up tuna with fork, gently toss with olives and 2 tablespoons salad dressing and refrigerate, covered.
2. In a bowl, toss sliced potato and green beans with 1/4 cup dressing and the instant minced onion and refrigerate until ready for serving.
3. Toss beets with remaining dressing and refrigerate.
4. Sprinkle sliced cucumber with salt and sugar and refrigerate.

FINALIZING
5. In a large salad bowl arrange lettuce and mound tuna mixture in center.
6. Then around the tuna arrange mounds of potato and beans, beets, carrot and cucumber.
7. Garnish with tomato, anchovies and eggs and toss gently at the table.

SERVING
8. Pass more dressing, if desired and serve.
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