Soups & Salads
Salad Nicoise
Prep Time: 15 min | Cook Time: 10 min | Servings: 4 | Calories: 396
0 Reviews
Prep Time
15 min
Cook Time
10 min
Servings
4
Calories
396
This salad makes for a delightful meal with a variety of flavors from tuna topped with olives, fresh green beans, chopped red potatoes, and hard boiled eggs and topped with Sargento® Shredded Cheddar Jack Cheese along with an Italian dressing.
Ingredients
- 6 cups Boston or leaf lettuce, torn
- 1-1/2 cups (6 oz.) Sargento® Shredded Cheddar Jack Cheese, divided
- 1/2 cup Italian or red wine vinaigrette salad dressing, divided
- 2 tsp. Dijon mustard
- 1 can (6-1/2 oz.) solid white albacore tuna in water, drained and flaked
- 12 nicoise or kalamata olives
- 4 medium (10 oz.) red potatoes, cooked, cooled and quartered
- 1/4 lb. fresh green beans, cut into 1-1/2-inch pieces, cooked crisp-tender and drained
- 1 hard-cooked egg, cut into quarters
- Pepper (optional)
Directions
- Combine lettuce and 1 cup cheese in large bowl. Combine dressing and mustard. Add 1/4 cup of dressing mixture to lettuce mixture; toss. Arrange on four serving plates.
- Top with tuna and olives. Arrange potatoes around edges of salad. Arrange green beans and egg over salads. Top with remaining cheese and drizzle remaining dressing; serve with black pepper, if desired.
