From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Niçoise Salad with Potatoes
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Instructions
1
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Place the potatoes in a pot, cover with water, and bring to a boil. Reduce the heat and let the potatoes simmer gently with the lid partially on until tender. Drain and let cool.
2
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Trim both ends of the green beans, then wash them thoroughly. Place them in a pot of lightly salted water and cook for about 10 minutes, until the beans are tender but still crisp.
3
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Place all the dressing ingredients in a sealable jar (such as a screw-top jar) and shake well until fully combined.
4
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Wash the leafy greens thoroughly, spin dry, and place them in a large bowl.
5
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Wash the tomatoes and halve them (quarter or cut into eighths if large). Halve or quarter the potatoes. If the green beans are large, slice them lengthwise. Peel the eggs and cut into quarters. Peel the onion and slice thinly.
6
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Toss the mixed greens with half the dressing and arrange on a large plate or platter. Top with tomatoes, beans, anchovies, potatoes, capers, eggs, olives, tuna, and onion rings, and drizzle with the remaining dressing.
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Recipe Facts
Diet at a Glance
High Protein
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Load
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