Niçoise Salad

• 8 cups baby spinach or mixed greens
• 1 pound green beans, trimmed and blanched
• 1 pint cherry tomatoes, halved
• 1 cup canned chickpeas, drained and rinsed
• 4 hard-boiled eggs, peeled and quartered
• 6 ounces tuna, drained (packed in olive oil for extra flavor)
• 1/2 cup Kalamata olives, pitted
• 1/2 cup red onion, thinly sliced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Steps

1. 1 Blanch the green beans in boiling salted water for 3 minutes, then plunge into ice water to retain color.
2. 2 In a large bowl, combine spinach, green beans, cherry tomatoes, chickpeas, hard-boiled eggs, tuna, olives, and red onion.
3. 3 Whisk together red wine vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl.
4. 4 Pour the dressing over the salad and toss to coat.
5. 5 Serve immediately for the best texture and flavor.

Nutrition

Tips

• For added protein, grill some chicken and add it to your salad.
• If you prefer fresh tuna, ensure it reaches an internal temperature of 145°F for safety.
• Substitute feta cheese for Kalamata olives for a different flavor profile.
• Make the dressing ahead of time to let the flavors meld.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Salad is best fresh, but dressing keeps well.

Serving Suggestions

• Pair with a crusty baguette for a satisfying meal.
• Serve with a glass of crisp white wine.
• Add some crusty bread or garlic toast on the side.
• Sprinkle with crumbled feta for extra tang.

FAQ