VEGGIE NICOISE SALAD
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges
EASY BROCCOLI SALAD
After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
BROCCOLI NICOISE SALAD
Make and share this Broccoli Nicoise Salad recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook or steam broccoli until tender-crisp, 2 to 3 minutes.
- Drain and plunge into cold water then drain well and place in bowl.
- Combine potatoes with broccoli.
- In a small bowl, whisk together oil, vinegar, mustard, basil, salt and pepper until well combined.
- Drizzle about 1/3 of the dressing over broccoli and potato mixture and gently toss to coat.
- To serve, arrange lettuce leaves on individual plates and top with broccoli mixture, tomatoes, eggs, bacon and olive on lettuce and drizzle with remaining dressing.
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
PESTO NICOISE SALAD
A fresh, delicious, and filling twist on an old classic. The salad is named for the nicoise olives, but I use kalamata since nicoise are not available. This recipe is adapted from the June/July 2009 issue of "Everyday with Rachael Ray." The pesto I used is Recipe #220704.
Provided by threeovens
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
- Drop in green beans and cook 3 to 4 minutes.
- Drain potatoes and green beans and allow to cool.
- Place eggs in cold or ice water bath to cool.
- Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
- Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
- Cut eggs into wedges and arrange on top; serve.
Nutrition Facts : Calories 419.7, Fat 22.5, SaturatedFat 4, Cholesterol 211.5, Sodium 385.3, Carbohydrate 44.8, Fiber 9.1, Sugar 3.8, Protein 11.9
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BROCCOLI NICOISE SALAD RECIPE - RECIPEZAZZ.COM
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Servings 5Calories 525 per serving
- In saucepan of boiling water, cook broccoli until tender-crisp, 2-3 mins. Drain and plunge into cold water; drain well and place in bowl. Dice potatoes and combine with broccoli.
- In a small bowl, whisk together oil, vinegar, mustard, garlic, basil, salt and pepper; drizzle small amount over broccoli and potato mixture; gently toss to coat.
- Arrange broccoli mixture, tomatoes, eggs, bacon and olives on lettuce; drizzle with remaining dressing. Serve at room temperature.
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