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Spicy Salad Nicoise
Source: dLife

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

Rating:
Prep Time: 25 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 1/2 Vegetables , 1 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.
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Servings
Ingredients

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

Salad
6 oz  fresh green beans
8 oz  red skinned potatoes
1 each  canned white tuna, packed in water, drained
0 1/2 each  red onion
1 each  small cucumber, peeled
1 pint  fresh cherry tomatoes
4 oz  pitted calamata olives
1 each  head Boston lettuce
2 each  large hard-boiled eggs
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Before serving, bring to room temperature and serve over lettuce leaves garnished with the egg quarters.

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