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Gluten-Free Salad Nicoise

  • Prep 60 min
  • Total 1 hr 30 min
  • Servings 4

This fun twist on the classic niçoise uses sweet potatoes with spinach and a citrusy dressing for a flavorful and filling main-dish salad. ...MORE+ LESS-

Ingredients

Sweet Potato

1
medium sweet potato
1/4
teaspoon vegetable oil
1/4
teaspoon salt

Vinaigrette

3
tablespoons orange juice
1
tablespoon lime juice
1
tablespoon honey
1
tablespoon Dijon mustard
1
finely chopped anchovy fillet
2
tablespoons extra-virgin olive oil
1/4
cup chopped parsley
1/4
cup chopped fresh basil leaves

Tuna

1
(12-oz) sashimi-grade tuna steak (or 2 six-oz steaks)
1
teaspoon vegetable oil
1/4
teaspoon salt

Green Beans

1/2
lb whole green beans, stems removed

Other Toppings

5
oz baby spinach
4
hard-cooked eggs, cut into wedges
4
plum (Roma) tomatoes, cut into wedges
12
kalamata olives

Steps

Hide Images
  • 1
    Heat oven to 400°F.
  • 2
    Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
  • 3
    In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
  • 4
    Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
  • 5
    Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
  • 6
    Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.

Expert Tips

  • The vinaigrette, sweet potato, green beans and toppings can all be prepared several hours in advance and chilled.
  • If you want extra dressing to pass at the table, double the vinaigrette, and pour half into a container to pass.
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
220mg
74%
Sodium
660mg
28%
Potassium
900mg
26%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
18%
Sugars
11g
Protein
30g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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