You are here

Creamy Nicoise Style Salad

admin's picture
  Plain fat free yogurt 3⁄4 Cup (12 tbs)
  Dijon mustard 1 Tablespoon
  Grated lemon zest 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned water packed tuna 6 Ounce, drained (1 Can)
  Red onion 1⁄2 , diced
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Small new potatoes 3⁄4 Pound, quartered (Red Ones)
  Fresh green beans 1⁄2 Pound, trimmed and cut into 2-inch pieces
  Salad greens 6 Cup (96 tbs)
  Brine cured olives 1⁄4 Cup (4 tbs) (Nigoise / Kalamata)

Whisk together the yogurt, mustard, zest, and salt in a large bowl.
Stir in the tuna, onion, parsley, and lemon juice.
Cover and refrigerate.
Bring the potatoes and enough cold salted water to cover to a boil in a medium saucepan.
Reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 12 minutes.
Drain, transfer to the bowl with the tuna and stir to blend.
Cook the green beans in a medium saucepan of boiling salted water until bright green and crisp-tender, about 4 minutes.
Drain in a colander and add the beans to the bowl with the potatoes; stir just to combine.
Arrange the salad greens on 4 plates, top with the tuna mixture, and sprinkle with the olives.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 989 Calories from Fat 179

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 3.4 mg1.1%

Sodium 2642.8 mg110.1%

Total Carbohydrates 168 g56.2%

Dietary Fiber 24 g95.9%

Sugars 29.8 g

Protein 34 g68.4%

Vitamin A 103.8% Vitamin C 208.9%

Calcium 46.5% Iron 56.4%

*Based on a 2000 Calorie diet


Creamy Nicoise Style Salad Recipe