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Gluten-Free Salade Niçoise

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Betty Crocker Kitchens
Updated Jan 16, 2013
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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.

Gluten-Free Salade Niçoise

  • Prep Time 15 min
  • Total 1 hr 30 min
  • Servings 4
  • Ingredients 14
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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

Instructions

  • Step 
    1
    In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
  • Step 
    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.
  • Step 
    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.

Nutrition

395 Calories
32 g Total Fat
21 g Protein
10 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
290
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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