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Gluten-Free Salade Niçoise

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  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 4
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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.
Updated Jan 16, 2013
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    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.
  • tip 3
    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

395 Calories, 32 g Total Fat, 21 g Protein, 10 g Total Carbohydrate

Nutrition Facts

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