A Julia Child Favorite: Salade Niçoise

August 15, 2013

In commemoration of Julia Child's 101st birthday, we're featuring a twist on her favorite Provençal salad - salade niçoise. This easy version uses canned tuna and is only 300 calories per serving. It's perfect for lunch or a light dinner.

Tuna and Spinach Niçoise
Recipe courtesy of Family Circle® Test Kitchen
Serves 6

1/4 cup olive oil
3 tablespoons red wine vinegar
1 shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces new potatoes, cut into 1/4-inch-thick slices
12 ounces baby spinach
3 plum tomatoes, cut into 1/2-inch wedges
6 ounces green beans, steamed and cut in half
1/2 cup black olives, chopped  
6  2.6-ounce pack Starkist Albacore White Tuna in Water®
3 hard-cooked eggs

Whisk together olive oil, red wine vinegar, minced shallot, Dijon mustard, salt and pepper.

Bring a medium-size pot of salted water to a boil. Add new potatoes to boiling water for 6 minutes; drain and run under cool water.

Place baby spinach in a large serving bowl with potatoes, plum tomatoes, green beans, black olives and 3 cans (5 oz) albacore tuna. Drizzle with dressing; toss well to coat. Place salad mixture on serving platter and crumble 1 additional can of albacore tuna, drained, over top. Add hard-cooked eggs, peeled and cut into wedges.

Serve immediately.

 




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