Salad Nicoise



2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 234
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.4 g
Carbohydrate 17.9 g
Fiber 0.0 g
Cholesterol 33 mg
Iron 0.0 mg
Sodium 211 mg
Calcium 0.0 mg


3 tablespoons white wine vinegar
2 tablespoons water
1 1/2 teaspoons Dijon mustard
1/2 teaspoon olive oil
1/8 teaspoon freshly ground pepper
1/4 pound fresh green beans
2 small round red potatoes (about 1/4 pound)
2 tablespoons julienne-sliced sweet red pepper
1 tablespoon chopped purple onion
1 (6-ounce) tuna steak (3/4 inch thick)
1/2 teaspoon olive oil
Vegetable cooking spray
2 cups torn fresh spinach
4 cherry tomatoes, quartered
1 tablespoon sliced ripe olives


Combine first 5 ingredients in a small jar; cover tightly, and shake vigorously. Set aside.

Wash beans; remove ends. Arrange beans in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp-tender. Drain.

Wash potatoes. Cook in boiling water to cover 20 minutes or just until tender. Drain and cool slightly. Cut potatoes into 1/4-inch-thick slices.

Combine green beans, potato, sweet red pepper, and onion; toss gently. Add half of vinegar mixture; toss gently. Cover and chill 2 hours.

Brush tuna steak with 1/2 teaspoon olive oil. Place on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into pieces.

Place spinach on a serving plate. Arrange green bean mixture, tuna, tomato, and olives evenly over spinach. Drizzle remaining vinegar mixture evenly over salad.