Veggie Nicoise Salad Recipe

Name: Veggie Nicoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 1/4 cup lemon juice; 2 teaspoons minced fresh oregano; 2 teaspoons minced fresh thyme; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1/4 teaspoon coarsely ground pepper; 1/8 teaspoon salt; 1 can (16 ounces) kidney beans, rinsed and drained; 1 small red onion, halved and thinly sliced; 1 pound small red potatoes (about 9), halved; 1 pound fresh asparagus, trimmed; 1/2 pound fresh green beans, trimmed; ½ cups torn romaine (about 2 small bunches); 6 hard-boiled large eggs, quartered; 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained; 1/2 cup Nicoise; kalamata olives

Servings: persons

1/3 cup olive oil
1/4 cup lemon juice
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
1 can (16 ounces) kidney beans, rinsed and drained
1 small red onion, halved and thinly sliced
1 pound small red potatoes (about 9), halved
1 pound fresh asparagus, trimmed
1/2 pound fresh green beans, trimmed
½ cups torn romaine (about 2 small bunches)
6 hard-boiled large eggs, quartered
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
1/2 cup Nicoise
kalamata olives

1
For vinaigrette, whisk together first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette.
2
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While warm, toss with 1 tablespoon vinaigrette; set aside.
3
In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop in ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry.
4
To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.

704

kcal

Calories

Fat

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.

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

You need 18 ingredients. The key ingredients include: 1/3 cup olive oil, 1/4 cup lemon juice, 2 teaspoons minced fresh oregano, 2 teaspoons minced fresh thyme, and more.

Yes, Veggie Nicoise Salad 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.

Veggie Nicoise Salad

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