Vegetable Nicoise Salad

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5 from 3 votes

Think “lightly cooked vegetables dressed with a fresh vinaigrette” and use your imagination.

Prep Time50

Cook Time20

Total Time1 10

Course: Salad

Cuisine: French

Keyword: salad, vegetable

Servings:

Calories: 367kcal

Author: Tricia

Ingredients

For the vinaigrette:

⅓ cup olive oil
¼ cup lemon juice
2 teaspoons fresh oregano minced
2 teaspoons fresh thyme minced
1 teaspoon Dijon mustard
1 clove garlic minced
½ teaspoon freshly ground pepper
¼ teaspoon salt

For the salad:

1 lb small red potatoes halved
1 lb fresh asparagus trimmed
½ lb fresh green beans
16 ounce can kidney beans drained and rinsed
1 large shallot sliced thin
1 bunch romaine lettuce cleaned and torn into large pieces
6 hard boiled eggs cooled and quartered
15 ounce can quartered artichoke hearts drained
½ cup pitted Kalamata olives

Instructions

Whisk together the dressing ingredients and set aside.
Cook the red potatoes in water until tender, about 15 minutes depending on size. Drain and drizzle with 1 tablespoon of the vinaigrette. Toss and set aside.
Bring 4 cups of water to a boil in the same saucepan used to cook the red potatoes. Add the asparagus and cook for 4 minutes or until crisp-tender. Remove the asparagus with tongs and immediately dunk the spears in ice water to stop the cooking process. Drain and place on a paper towel lined plate to dry.
Bring the water to a boil again and add the green beans. Cook for 3-4 minutes until crisp-tender. Remove the green beans and dunk in ice water. Drain and add them to the paper towel lined plate to dry with the asparagus
In a small bowl combine the drained and rinsed kidney beans and the sliced shallot. Add 1 tablespoon of the vinaigrette and toss to coat. Set aside.
In another small bowl toss the artichoke hearts with 1 tablespoon of the vinaigrette. Toss the asparagus and green beans in 2 tablespoons vinaigrette. Toss the lettuce leaves with 2 tablespoons vinaigrette and arrange them on a platter or individual serving dishes. Arrange the vegetables, kidney beans, eggs, artichoke hearts and olives over the lettuce. Serve with any left over vinaigrette and enjoy!
(adapted from a recipe in the April / May 2012 Taste of Home Magazine)

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition