Home - Recipes - Nicoise Salad with Shallot Vinaigrette
Bastille Day

Nicoise Salad with Shallot Vinaigrette

A few pantry staples like canned tuna, olives, and sun-dried tomatoes make this a go-to dinner on hectic nights.

Serves 4
591 calories per serving


> 1 small shallot
> 1/4 cup olive oil
> 3 tbsp champagne vinegar
> 2 tbsp Dijon mustard
> 1 (8 oz) pkg steam-in-bag  French-cut green beans
> 2 (5 oz) cans solid light or white tuna in olive oil
> 1 cup julienne-cut sun-dried tomatoes in oil
> 1 (5 oz) pkg Nature's Promise Organic Baby Butter Lettuce
> 1 cup pitted mixed olives


Finely chop the shallot and add to a small jar, along with the oil, vinegar, and Dijon. Season with salt and pepper. Tighten lid on jar and shake vigorously until well combined.
Cook the green beans according to package directions. Let cool. Drain the tuna and tomatoes.
Arrange the lettuce on a large serving platter. Top with tuna, green beans, sun-dried tomatoes, and olives. Drizzle with shallot vinaigrette.


HACK Triple the mustard, vinegar, and oil for the vinaigrette and store the leftover dressing in the same jar for salads later in the week.

TIP: Change up this salad by including canned artichoke hearts, hard-boiled eggs, cherry tomatoes, and boiled potatoes.

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