Gluten-Free Salade Niçoise

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.

  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 4

Ingredients

Basil Vinaigrette

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

Salad

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
  • 1 In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
  • 2 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.
  • 3 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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

You can use a 9-ounce package of frozen whole or Italian-style green beans for the fresh green beans--just cook as directed on the package.

So many great vinaigrettes are available at your grocery store. Don't hesitate to save yourself a little time by using the bottled version.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
395
(
Calories from Fat
290 ),
% Daily Value
Total Fat
32 g
32 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
125 mg
125 %;
Sodium
700 mg
700 %;
Total Carbohydrate
10 g
10 %
(Dietary Fiber
4 g
4 %
),
Protein
21 g
21 %
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
14%;
Calcium
8%;
Iron
18%;
Exchanges:
2 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.