Products used in this recipe
Deconstructed Nicoise Salad
Yield: 4 Servings (15 oz. each)
Yield: 4 Servings (15 oz. each)
Simple preparation (and a handful of ingredients you likely already have on hand) result in this satisfying entrée salad. Arrange it on a platter and serve it family-style, or make it grab-n-go with the dressing on the side.
Vinaigrette Dressing:
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil, extra virgin | 8 fl. oz. | |
| Red wine vinegar | 4 fl. oz. | |
| Dijon mustard | 4 Tbsp. | |
| Garlic, minced | 1 Tbsp. | |
| Salt | to taste | |
| Pepper | to taste |
Salad:
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Haricot De Deux Vegetable Blend 6/2.5lb | 16 oz. | |
| Salad greens, mixed | 6 oz. | 8 cups |
| Baby potatoes, cooked, halved | 16 oz. | |
| Eggs, hard-boiled (jammy), halved | 4 each | |
| Cherry tomatoes, halved | 2 cups | |
| Pickled red onions, sliced, prepared | 8 oz. | |
| Green olives, pitted, halved | 1 cup | |
| Capers | 4 Tbsp. | |
| Tuna, canned, drained, flaked | 20 oz. | |
| Italian parsley, chopped | as garnish |
Preparation Instructions:
- Step 1
- Prepare haricot blend according to package instructions. Chill.
- Step 2
- To make the vinaigrette, whisk together the olive oil, vinegar, Dijon, garlic, and salt and pepper. Set aside.
- Step 3
- For each serving; place1/4 of the greens on a serving plate. Arrange 1/4 of the haricot blend, potatoes, eggs, tomatoes, onions, olives and capers on top. Place 5 oz. of tuna in the center. Drizzle with prepared dressing and garnish with chopped parsley.
