LIGHT NIçOISE SALAD
Steps:
- Put potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with 1/4 cup vinaigrette and let cool.
- While potatoes are cooking, make the vinaigrette by whisking all vinaigrette ingredients together in a small jar or bowl. I find it easiest to mix up dressings in a small jar and then shake the jar to combine all ingredients. Also, cut tomatoes and toss in a small bowl with salt and pepper. Chop eggs and radishes. Set all aside.
- Bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 3 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Divide lettuce among 4 plates. Arrange the potatoes, tomatoes, eggs, radishes, green beans and tuna on top. Drizzle with dressing and top with the olives.
Nutrition Facts : Calories 276 kcal, Carbohydrate 29.4 g, Protein 24.9 g, Fat 7.5 g, Cholesterol 211.5 mg, Sodium 379.1 mg, Fiber 6.2 g, Sugar 5.3 g, ServingSize 1 serving
LIGHT AND EASY NICOISE SALAD
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- Bring the potatoes to a boil in a largesaucepan of water. Add salt; reduce heat,and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.
- Cut the potatoes into bite-size pieces;peelany loose skins. Dress with enoughvinaigrette to coat lightly (reserve remainder). Season with salt and pepper.Set potatoes aside.
- Prepare an ice-water bath; set aside.Cover eggs with water in a small saucepan; bring to a full boil. After 1 minute,cover and turn off heat. Let stand 6 minutes. Rinse; transfer to ice-water bath.
- Prepare another ice-water bath; setaside. Bring a medium saucepan of waterto a boil; add salt. Blanch green beansuntil crisp-tender, 1 to 2 minutes. Drain;rinse with cold water. Let stand in ice-water bath until cool. Drain; pat dry.
- Peel the eggs, and halve lengthwise.Arrange lettuce, then potatoes, greenbeans, bell pepper, tomatoes, cucumber,fennel, tuna, eggs, and olives on a platter.
- Sprinkle with scallion and parsley,and with capers if desired. Drizzle withvinaigrette, and serve with remainder.
ROTINI SALAD NICOISE (LIGHT)
This lighter version of a pasta salad can be a meal in itself but is also a wonderful side dish. It's loaded with crunchy, colourful vegetables. If you don't have fresh dill you can substitute other fresh herbs to taste, or use dried dill, but fresh is really best. Anchovies are optional. Adapted from Rose Reisman "Light Pasta".
Provided by Cookin-jo
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta to al dente, according to package directions, drain and rinse under cold water. Set aside.
- Cook beans gently in boiling water until tender-crisp, about 3-5 minutes, and drain.
- Combine all salad ingredients in a large bowl.
- Whisk together the dressing ingredients.
- Note: The dressing will not hold together as there is no emulsifying ingredient such as mustard.
- Pour dressing over salad, tossing to coat evenly.
- Add salt and pepper to taste.
- If making ahead, check for salt and pepper again before serving.
Nutrition Facts : Calories 301.5, Fat 11.1, SaturatedFat 1.7, Cholesterol 10.2, Sodium 146.7, Carbohydrate 38.5, Fiber 3.3, Sugar 3.5, Protein 12.4
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