Salad Niçoise

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Photo: Kang Kim; Styling: Tiziana Agnello
Recipe from Cooking Light

Ingredients

  • 2 teaspoons olive oil
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • dash of pepper
  • 2/3 cup cooked bulgur
  • 1/2 cup steamed haricot verts
  • 6 cherry tomatoes, halved
  • 3 chopped kalamata olives
  • 1 tablespoon chopped red onion
  • 2 1/2 ounces sustainable oil-packed albacore tuna, drained
  • 1 cup fresh arugula
  • fresh parsley (garnish)

Preparation

  1. 1. Combine 2 teaspoons olive oil with 1/2 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, and a dash of pepper. Toss dressing with 2/3 cup cooked bulgur.
  2. 2. Add 1/2 cup steamed haricot verts, 6 cherry tomatoes, halved, 3 chopped kalamata olives, 1 tablespoon chopped red onion, and 2 1/2 ounces sustainable oil-packed albacore tuna, drained. Toss gently to coat. 
  3. 3. Serve over 1 cup fresh arugula, sprinkle with fresh parsley.

January 2013

Nutritional Information

  • Calories: 395
  • Fat: 18.4g
  • Saturated fat: 2.6g
  • Fiber: 9.3g
  • Sodium: 547mg