CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
BOW TIE PASTA SALAD
This colorful Bow Tie Pasta Salad recipe is as delicious as it is vibrant! Packed with veggies like bell peppers, broccoli, tomatoes, and olives, this pasta salad with roasted veggies is the perfect summer side dish or light lunch.
Provided by Kelley Simmons
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees. Meanwhile boil pasta in salted water per package instructions. Drain and set aside.
- Add broccoli, bell peppers and onions to a sheet tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast for 15 minutes or until the vegetables are caramelized and tender.
- Combine all the Italian dressing ingredients in a small bowl or measuring cup and whisk to combine. Season the dressing with salt and pepper to taste.
- Add the cooked pasta, roasted vegetables, tomatoes, and olives to a large bowl. Drizzle in about 1/2 the dressing adding more as needed.
- Serve immediately with parmesan cheese on top! Season to taste with salt and pepper.
Nutrition Facts : Calories 350 kcal, Carbohydrate 34 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 34 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 17 g, ServingSize 1 serving
VEGGIE BOW TIE SALAD
Here's a healthy salad full of fresh vegetables, tender pasta and zippy, homemade vinaigrette dressing. It's a perfect accompaniment for lean meat or fish.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a small saucepan, bring 1 in. of water to a boil. Add broccoli and cauliflower; cook for 2-3 minutes. Drain and immediately place vegetables in ice water; drain and pat dry. Drain pasta and rinse in cold water., In a large salad bowl, combine the pasta, broccoli mixture, red pepper, cherry tomatoes, olives, artichokes, sunflower kernels, basil and sun-dried tomatoes if desired. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
QUICK NICOISE SALAD
Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry., In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among 4 plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.
Nutrition Facts : Calories 327 calories, Fat 15g fat (2g saturated fat), Cholesterol 206mg cholesterol, Sodium 691mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
BOW TIE NICOISE SALAD
Make and share this Bow Tie Nicoise Salad recipe from Food.com.
Provided by VickyJ
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta, drain and rinse with cold water.
- Combine mayo, feta, garlic, black pepper, and parm to make dressing.
- Drain and flake tuna, add bell pepper, celery and olives.
- Add to dressing and mix, next adding pasta mixing gently.
- Salt and pepper to taste.
Nutrition Facts : Calories 677.5, Fat 31.1, SaturatedFat 8.9, Cholesterol 128.1, Sodium 1072, Carbohydrate 68.3, Fiber 3.7, Sugar 4.9, Protein 30.4
AWESOME BOW TIE PASTA SALAD
This is a very light salad. You can substitute cherry tomatoes for the chopped. If you like, you can add black olives.
Provided by Fluffy
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
- Toss pasta with onion, feta, balsamic vinegar, olive oil, and tomato.
- Chill for 1 to 2 hours.
Nutrition Facts : Calories 361.5, Fat 14.2, SaturatedFat 5, Cholesterol 68, Sodium 270.6, Carbohydrate 46.3, Fiber 2.5, Sugar 5.7, Protein 11.8
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