It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy Salad Nicoise

Source: dLife

Salad with eggs, potatoes, and tuna topped with a white wine and Dijon mustard dressing.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	171.9

Total Carbs	13.9 g

Dietary Fiber	2.8 g

Sugars	3.5 g

Total Fat	8.2 g

Saturated Fat	1.5 g

Unsaturated Fat	1.2 g

Potassium	286.5 mg

Protein	11.4 g

Sodium	243.4 mg

Dietary Exchanges 8.2 Fat, 1.1 Vegetables, 0.0 Fruits, 1.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Dressing 0.25
0 1/4 cup shallots, chopped 0.3333
0.3333 cup low sodium chicken broth 2.0
2 tbsp olive oil 2.0
2 tbsp fresh lemon juice 1.0
1 tbsp white wine vinegar 1.0
1 tsp dijon mustard 1.0
1 tbsp fresh basil 1.0
1 tbsp oregano leaves 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp hot pepper sauce 0.125
0.125 tsp hot red pepper flakes

Salad 6.0
6 oz fresh green beans 8.0
8 oz red skinned potatoes 1.0
1 each canned white tuna, packed in water, drained 0.5
0 1/2 each red onion 1.0
1 each small cucumber, peeled 1.0
1 pint fresh cherry tomatoes 4.0
4 oz pitted calamata olives 1.0
1 each head Boston lettuce 2.0
2 each large hard-boiled eggs

Directions

To prepare dressing: Mix the shallots, broth, oil, lemon juice, vinegar, mustard, basil, oregano, salt, black pepper, hot pepper sauce, and red pepper flakes in a 2-cup jar or bowl. Cover and shake or whisk (if using a bowl) until well mixed. Refrigerate until the salad is ready.
Bring two pots of water to a boil. In one, cook the green beans until crisp-tender, (5 minutes). In the other, cook the potatoes, covered, until tender, approximately 8-10 minutes. Drain the beans and potatoes and run under cold water until cooled. Transfer to a large bowl.
Add the tuna, onion, cucumber, tomatoes, and olives to the bowl. Drizzle the dressing evenly over the salad. Using your hands, gently toss the salad to coat. Refrigerate for 1 hour.
Before serving, bring to room temperature and serve over lettuce leaves garnished with the egg quarters.