Chopped Niçoise Salad

In Nice, green beans, tuna, and olives make a classic summer salad. The tuna and potatoes are cooked ahead of time, so this is a snap to toss together.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 30 %
Fat 9.1 g
Satfat 1.7 g
Monofat 4.9 g
Polyfat 1.8 g
Protein 22.6 g
Carbohydrate 25.1 g
Fiber 3.7 g
Cholesterol 32 mg
Iron 3.1 mg
Sodium 668 mg
Calcium 75 mg


1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon fat-free cottage cheese or sour cream
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon extra-virgin olive oil
1 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, peeled
1 cup (1-inch) cut green beans
4 cups mixed salad greens
2 tablespoons chopped pitted kalamata olives


To prepare dressing, combine first 10 ingredients in a blender or food processor; process until smooth.

To prepare salad, cook beans in boiling water 1 minute or until crisp-tender. Rinse with cold water; drain well. Combine beans and remaining ingredients in a large bowl. Pour dressing over tuna mixture; toss gently to combine.

August 2002
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