Hearty Vegetable Salad and Vinaigrette Recipe

Name: Hearty Vegetable Salad and Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 new potatoes; 8 fingerling potatoes; 4 waxy Peruvian purple potatoes; 2 large beets; 1 cup rice wine vinegar; 1 tablespoon extra-virgin olive oil; 1 tablespoon honey; 1 tablespoon Dijon mustard; Salt and pepper; 2 cups shredded carrots; 1 cup cherry tomatoes, halved; 2 cups green beans, blanched; 2 cups snow peas, blanched; 1 small head leafy green lettuce; 8 ounces albacore tuna, white meat in spring water, drained; 1 cup Nicoise olives

Servings: persons

4 new potatoes
8 fingerling potatoes
4 waxy Peruvian purple potatoes
2 large beets
1 cup rice wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepper
2 cups shredded carrots
1 cup cherry tomatoes, halved
2 cups green beans, blanched
2 cups snow peas, blanched
1 small head leafy green lettuce
8 ounces albacore tuna, white meat in spring water, drained
1 cup Nicoise olives

1
In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender.
2
Remove with a slotted spoon into an ice bath.
3
Drain all potatoes.
4
Cut the new potatoes and purple potatoes into quarters.
5
Slice the fingerling potatoes lengthwise.
6
Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes.
7
Rinse under cold water and remove the skin.
8
Wear gloves to avoid turning your skin purple.
9
Slice beets into wedges.
10
In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed.
11
Season with salt and pepper.
12
In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette.
13
Marinate for 15 minutes.
14
In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person.
15
Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
16
Top each salad with a 1 to 2 ounce portion of the albacore tuna.
17
Garnish with the olives.
18
Serve immediately.

628

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 new potatoes, 8 fingerling potatoes, 4 waxy Peruvian purple potatoes, 2 large beets, and more.

Yes, Hearty Vegetable Salad and Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hearty Vegetable Salad and Vinaigrette

How did you like this recipe?

Frequently Asked Questions