Gluten Free Salad Nicoise Recipes

GLUTEN-FREE SALADE NIçOISE

Gluten-Free Salade Niçoise image

Green beans, canned tuna, ripe olives, hard-cooked eggs, tomato slices and an herbal vinaigrette top crispy greens for a flavorful salad with its origins in Nice, a French Riviera city.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1/2 teaspoon salt
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 lb fresh green beans
Salad greens
4 plum (Roma) tomatoes or 2 medium tomatoes, sliced
2 hard-cooked eggs, cut in fourths
1 can (9 oz) tuna, drained
1/2 cup pitted ripe olives
1 can (2 oz) anchovy fillets, if desired
Chopped fresh parsley, if desired

Steps:

In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.

Nutrition Facts : Calories 395, Carbohydrate 10 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg

GLUTEN-FREE SALAD NICOISE

Gluten-Free Salad Nicoise image

This fun twist on the classic niçoise uses sweet potatoes with spinach and a citrusy dressing for a flavorful and filling main-dish salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 19

Ingredients

1 medium sweet potato
1/4 teaspoon vegetable oil
1/4 teaspoon salt
3 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 finely chopped anchovy fillet
2 tablespoons extra-virgin olive oil
1/4 cup chopped parsley
1/4 cup chopped fresh basil leaves
1 (12-oz) sashimi-grade tuna steak (or 2 six-oz steaks)
1 teaspoon vegetable oil
1/4 teaspoon salt
1/2 lb whole green beans, stems removed
5 oz baby spinach
4 hard-cooked eggs, cut into wedges
4 plum (Roma) tomatoes, cut into wedges
12 kalamata olives

Steps:

Heat oven to 400°F.
Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.

Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 220 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 11 g, TransFat 0 g

CHICKPEA SALAD NIçOISE

Chickpea Salad Niçoise image

Chickpeas replace tuna in this vegetarian rendition of the classic French salad. This has become my favorite hearty dinner salad!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

Ingredients

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh thyme leaves
2 tablespoons Dijon mustard
1/2 shallot (minced (about 2 tablespoons))
1/4 teaspoon kosher salt + more to taste if desired
1/8 teaspoon freshly ground black pepper
1 15-ounce can chickpeas (garbanzo beans), drained
1/2 pound green beans (trimmed and cut into 1-inch pieces)
3/4 pound baby red potatoes (halved)
1 head butter lettuce (washed and torn into bite-size pieces)
4 hard-boiled eggs (peeled and quartered)
1 pint cherry or grape tomatoes (halved)
1/2 cup pitted Niçoise olives or Kalamata olives

Steps:

Make the dressing. Add all ingredients to a small bowl and whisk together until well-blended. (You can also add the ingredients to a mason jar, screw on the lid tightly, and shake to mix.) Taste and add additional salt if desired. Set aside.
Place the chickpeas in a medium bowl and drizzle with 2 tablespoons of the dressing. Stir to combine. Set aside.
Set a large pot of water over high heat and bring to a boil. Add a couple of pinches of salt and add the green beans. Scoop the beans out with a slotted spoon and plunge into a bowl of ice water to stop the cooking. Drain and set aside. Add baby potatoes to the pot of boiling water and cook for 5-6 minutes, until fork tender. Drain potatoes and place in a medium bowl. Drizzle about 2 tablespoons of the vinaigrette over the potatoes and toss gently to distribute. Set aside.
Lay the lettuce in an even layer on a large platter. Top with chickpeas, green beans, potatoes, eggs, tomatoes, and olives. I like to add the ingredients in sections because I like the presentation. Drizzle with about half of the remaining vinaigrette. Serve immediately with the rest of the vinaigrette alongside so that individuals can add more dressing to their servings if they like.

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