Salad Niçoise

Photo: Kang Kim; Styling: Tiziana Agnello

Yield: Serves 1
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 18.4g
  • Saturated fat: 2.6g
  • Fiber: 9.3g
  • Sodium: 547mg

Ingredients

  • 2 teaspoons olive oil
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • dash of pepper
  • 2/3 cup cooked bulgur
  • 1/2 cup steamed haricot verts
  • 6 cherry tomatoes, halved
  • 3 chopped kalamata olives
  • 1 tablespoon chopped red onion
  • 2 1/2 ounces sustainable oil-packed albacore tuna, drained
  • 1 cup fresh arugula
  • fresh parsley (garnish)

Preparation

  1. 1. Combine 2 teaspoons olive oil with 1/2 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, and a dash of pepper. Toss dressing with 2/3 cup cooked bulgur.
  2. 2. Add 1/2 cup steamed haricot verts, 6 cherry tomatoes, halved, 3 chopped kalamata olives, 1 tablespoon chopped red onion, and 2 1/2 ounces sustainable oil-packed albacore tuna, drained. Toss gently to coat. 
  3. 3. Serve over 1 cup fresh arugula, sprinkle with fresh parsley.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salad Niçoise Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy