Sprouted Niçoise Salad
Without dressing, the components of this restaurant-style Niçoise salad keep really well in the fridge. Try piling it all onto crusty bread, too!
red wine vinegar
mini Yukon Gold
170g cans solid
, water packed, drained and chunked
, onion, or broccoli sprouts
- Whisk together first 6 dressing ingredients in a large bowl. Set aside.
- Place potatoes in a pot of cold salted water, bring to a boil and cook for 15 min or until tender. Remove potatoes with a slotted spoon, reserving cooking water. Cut potatoes in half; set aside.
- Add beans to potato pot and boil until tender-crisp, 3 to 4 min. Drain and rinse with cold water.
- Serve all components separately. Or toss potatoes with dressing, add tomatoes and green beans and transfer to a large plate. Top with tuna, eggs, sprouts and basil. Add olives and serve with crusty bread, if desired.
Nutrition (per serving)
- 16 g,
- 16 g,
- 14 g,
- 2 g,
- 529 mg.