Niçoise Salad

Yield: 4 servings (serving size: 1 salad)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 0.0%
  • Fat: 9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 3.3g
  • Protein: 5.8g
  • Carbohydrate: 17.8g
  • Fiber: 2.4g
  • Cholesterol: 106mg
  • Iron: 1.8mg
  • Sodium: 736mg
  • Calcium: 59mg


  • 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)


  1. 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. 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. 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.
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