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Gluten-Free Salade Niçoise

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

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. ...MORE+ LESS-

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

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
290
% Daily Value
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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