Niçoise Salad

recipe

Yield:

4 servings (serving size: 1 salad)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 172
Caloriesfromfat 0.0 %
Fat 9 g
Satfat 1.4 g
Monofat 4.3 g
Polyfat 3.3 g
Protein 5.8 g
Carbohydrate 17.8 g
Fiber 2.4 g
Cholesterol 106 mg
Iron 1.8 mg
Sodium 736 mg
Calcium 59 mg

Ingredients

4 small red potatoes (about 8 ounces), halved
8 ounces fresh green beans
1 (5-ounce) package gourmet salad greens
1/3 cup pitted kalamata olive halves (about 12 olives)
1/2 cup light balsamic salad dressing (such as Newman's Own)
2 precooked peeled eggs (such as Eggland's Best), quartered
Freshly ground black pepper (optional)

Preparation

1. Place potato halves in a single layer in a microwave-safe casserole dish. Cover bowl with plastic wrap (do not allow plastic wrap to touch food); vent. Microwave at HIGH 2 minutes or until tender.

2. While potatoes cook, trim green beans. Add beans to potatoes. Re-cover and microwave at HIGH 2 minutes or until vegetables are tender; drain. Rinse with cold water until cool; drain.

3. While vegetables cook, combine salad greens, olives, and salad dressing; toss well. Place about 1 1/2 cups greens mixture on each of 4 plates. Place 2 potato halves, 3/4 cup green beans, and 2 egg quarters on each plate. Sprinkle with pepper, if desired.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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