City Of Lights Salad Nicoise Recipes

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LIGHT NICOISE SALAD



Light Nicoise Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 pound small red-skinned potatoes, quartered
Kosher salt
3/4 pound sugar snap peas, strings removed
1 cup cherry tomatoes or chopped plum tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons light mayonnaise
1 tablespoon red wine vinegar
1 head Bibb lettuce, leaves separated
2 5-ounce cans tuna packed in water, drained
1 yellow bell pepper, thinly sliced
1 tablespoon chopped pitted kalamata or nicoise olives
1/2 cup chopped fresh basil
Freshly ground pepper

Steps:

  • Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
  • Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
  • Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.
  • Photograph by Antonis Achilleos

QUICK NICOISE SALAD



Quick Nicoise Salad image

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

1 pound red potatoes (about 2 large), cubed
1/4 pound fresh green beans, trimmed
1/2 cup oil and vinegar salad dressing
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly ground pepper
6 cups torn romaine
4 hard-boiled large eggs, sliced
3 pouches (2-1/2 ounces each) light tuna in water
2 medium tomatoes, chopped

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

ROTINI SALAD NICOISE (LIGHT)



Rotini Salad Nicoise (Light) image

This lighter version of a pasta salad can be a meal in itself but is also a wonderful side dish. It's loaded with crunchy, colourful vegetables. If you don't have fresh dill you can substitute other fresh herbs to taste, or use dried dill, but fresh is really best. Anchovies are optional. Adapted from Rose Reisman "Light Pasta".

Provided by Cookin-jo

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

12 ounces rotini pasta (use whole wheat if you like)
6 ounces green beans, cut in 3/4 inch length (can use frozen)
1 3/4 cups tomatoes, chopped, about 2 medium
3/4 cup cucumber, diced (peel if using waxy cucumbers)
3/4 cup sweet red pepper, diced
1/2 cup red onion, sliced very thinly
1 (6 1/2 ounce) can tuna in water, drained
1/3 cup black olives, sliced
1/4-1/2 cup fresh dill, finely chopped (or 1 Tbsp dried, or your choice of chopped fresh herbs)
5 anchovies, minced (optional)
salt and pepper, to taste
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup balsamic vinegar
2 tablespoons water
2 teaspoons garlic, minced

Steps:

  • Cook pasta to al dente, according to package directions, drain and rinse under cold water. Set aside.
  • Cook beans gently in boiling water until tender-crisp, about 3-5 minutes, and drain.
  • Combine all salad ingredients in a large bowl.
  • Whisk together the dressing ingredients.
  • Note: The dressing will not hold together as there is no emulsifying ingredient such as mustard.
  • Pour dressing over salad, tossing to coat evenly.
  • Add salt and pepper to taste.
  • If making ahead, check for salt and pepper again before serving.

Nutrition Facts : Calories 301.5, Fat 11.1, SaturatedFat 1.7, Cholesterol 10.2, Sodium 146.7, Carbohydrate 38.5, Fiber 3.3, Sugar 3.5, Protein 12.4

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