Gluten-Free Salad Nicoise

Name: Gluten-Free Salad Nicoise
Prep time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1 medium sweet potato; 1/4 teaspoon vegetable oil; 1/4 teaspoon salt; 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; 1 (12-oz) sashimi-grade tuna steak (or 2 six-oz steaks); 1 teaspoon vegetable oil; 1/4 teaspoon salt; 1/2 lb whole green beans, stems removed; 5 oz baby spinach; 4 hard-cooked eggs, cut into wedges; 4 plum (Roma) tomatoes, cut into wedges; 12 kalamata olives

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Prep 60 min
Total 1 hr 30 min
Servings 4

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

By Betty Crocker Kitchens

Updated Sep 20, 2016

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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

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.

Tips from the Betty Crocker Kitchens

tip 1
The vinaigrette, sweet potato, green beans and toppings can all be prepared several hours in advance and chilled.
tip 2
If you want extra dressing to pass at the table, double the vinaigrette, and pour half into a container to pass.
tip 3
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

390 Calories, 20g Total Fat, 30g Protein, 21g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 390

Calories from Fat: 180

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;

Weekly Whisks