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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)
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≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Salad Nicoise

Source: The Holly Clegg Trim and Terrific Cookbook, ©2002 by Holly Clegg

Salad of fresh lettuce, green beans, tomatoes, hard boiled eggs, red potatoes, and tuna with a vinaigrette dressing.

Rating:
Prep Time:	15 minutes
Cook Time:	0 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	181.7

Total Carbs	20.3 g

Dietary Fiber	3.5 g

Sugars	4.8 g

Total Fat	7.9 g

Saturated Fat	1.2 g

Unsaturated Fat	1.1 g

Potassium	194.9 mg

Protein	10.4 g

Sodium	143.4 mg

Dietary Exchanges 7.9 Fat, 1.3 Vegetables, 0.0 Fruits, 0.3 Meat, 0.6 Starch, 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.
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Servings

Ingredients

Salad 3.0
3 each potatoes, fresh, medium 1.0
1 tbsp fresh chopped green onion 1.0
1 pinch salt and pepper 0.5
0 1/2 lb fresh green beans 1.0
1 each head Boston lettuce 2.0
2 each Fish, tuna, white, with water, drained, can 1.0
1 pinch salt and pepper 1.0
1 each Cucumber, fresh, medium 2.0
2 each fresh tomatoes 2.0
2 each large hard-boiled eggs

Vinaigrette Dressing 0.5
0 1/2 tsp minced garlic 1.0
1 tbsp chopped parsley 0.25
0 1/4 cup fresh chopped red onion 0.3333
0.3333 cup red wine vinegar 2.0
2 tbsp fresh lemon juice 1.0
1 tsp dijon mustard 3.0
3 tbsp olive oil

Directions

Place the potatoes in a medium saucepan; cover with salted water. Cook, uncovered, until tender when pierced with a fork, about 20 to 25 minutes.
Drain, peel, and slice. Combine with the chopped green onion, salt, and pepper; set aside.
Snip the ends off the green beans. In a microwave-safe dish, cook the green beans in a small amount of salted water, covered, in the microwave or on the stove-top until crisp-tender. Drain.
Line a large platter with the lettuce. Arrange the green beans over the lettuce. Blend dressing ingredients together. Drizzle salad with 1/4 cup Vinaigrette Dressing.
Around the edges of the tuna, arrange the potato slices, cucumber slices, tomato wedges, and egg slices. Pour the remaining Vinaigrette Dressing over all.
Cover with plastic wrap and refrigerate at least 1 hour.