1h 5m$17.21Vegetarian Salade Nicoise
A French composed vegetarian salad with hard-cooked eggs, tender potatoes, crisp green beans, tomatoes, cucumber, pitted olives, mixed greens, and Dijon vinaigrette.
- Cuisine
- French (Nicoise-Inspired)
- Energy
- 408 calories per serving
- Protein
- 11.8 g per serving
- Carbs
- 35 g per serving
- Fat
- 26.6 g per serving
- Sodium
- 902 mg per serving
Shopping options
extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
kosher salt
0.75 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
baby potatoes
1 Pound
Private Selection® Petite Gold Gourmet Potatoes
67%
mixed greens
5 Ounce
Simple Truth Organic® Baby Spring Mix
100%
fresh green beans
12 Ounce
Kroger® Green Beans
100%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
red wine vinegar
2 Tablespoon
Kroger® Red Wine Vinegar
8%
grape tomatoes
1 Pint
Kroger® Fresh Grape Tomatoes
100%
large eggs
4 Count
Kroger® Grade A Large White Eggs
33%
pitted black olives, drained
1 Can
Kroger® Large Pitted Ripe Black Olives
100%
Dijon mustard
1 Tablespoon
Kroger® Dijon Mustard
5%
English cucumber
1 Count
English Cucumber
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- large eggs-4 count
- baby potatoes-1 pound
- fresh green beans-12 ounces
- grape tomatoes-1 pint
- English cucumber-1 count
- mixed greens-5 ounces
- pitted black olives-1 can
- extra-virgin olive oil-0.25 cups
- red wine vinegar-2 tablespoons
- Dijon mustard-1 tablespoon
- kosher salt-0.75 teaspoons
- black pepper-0.5 teaspoons
Rinse the grape tomatoes, English cucumber, green beans, and mixed greens under cool running water before cutting or trimming; drain and dry well. Halve the grape tomatoes, slice the cucumber, trim the green beans if needed, and keep each salad component separate for a composed presentation.
Keep fingers curled away from the chef’s knife while slicing and trimming produce.
Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Cover, remove from heat, and let stand 10 minutes for hard-cooked eggs.
Use caution around boiling water and steam when covering and moving the saucepan.
Transfer the eggs to cold water until cool enough to handle, then peel and quarter them.
Add the baby potatoes to the saucepan, cover with fresh water, and simmer until fork-tender, about 12 to 15 minutes. Drain and let cool slightly, then halve.
When draining potatoes, pour hot water away from your body to reduce the risk of steam burns.
In the same saucepan, bring lightly salted water to a boil and cook the green beans until bright green and crisp-tender, about 3 to 4 minutes. Drain and rinse under cold water.
Use caution when draining the boiling water from the saucepan.
In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, the 3/4 teaspoon kosher salt, and black pepper until the vinaigrette is smooth and lightly thickened.
Arrange the mixed greens on a serving platter, then compose the potatoes, green beans, tomatoes, cucumber, hard-cooked eggs, and one 6-ounce can pitted black olives, drained, in neat sections over the top.
Drizzle with the Dijon vinaigrette just before serving, keeping the salad fresh and composed.
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