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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 30%
  • Fat: 9.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 22.6g
  • Carbohydrate: 25.1g
  • Fiber: 3.7g
  • Cholesterol: 32mg
  • Iron: 3.1mg
  • Sodium: 668mg
  • Calcium: 75mg


  • Dressing:
  • 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
  • Salad:
  • 1 cup (1-inch) cut green beans
  • 4 cups mixed salad greens
  • 1 cup Thyme Potatoes
  • 2 tablespoons chopped pitted kalamata olives
  • 2 Citrus Tuna steaks, broken into 1-inch chunks


  1. To prepare dressing, combine first 10 ingredients in a blender or food processor; process until smooth.
  2. 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.
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