Salad Nicoise

A little taste of France, a little taste of the coast, total enjoyment! Vicki M. FunnySpoon Kitchens Prep Time: 5 min Cook Time: 15 min Servings: 4 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

Bumblebee Chunk White Albacore Tuna (6 oz.)

Del Monte Green Beans (8 oz.)

Emeril's Dijon Vinaigrette

Fresh Express Hearts of Romaine (10 oz.)

Green Pearls Whole Green Olives

2 potato(es) 1/2 red onion(s) 4 egg(s) 1 tbsp. Bertolli Olive Oil 1 can Bumblebee Chunk White Albacore Tuna (6 oz.) 1 can Del Monte Green Beans (8 oz.) 1/2 cup Emeril's Dijon Vinaigrette 1 bag Fresh Express Hearts of Romaine (10 oz.) 1 jar Green Pearls Whole Green Olives McCormick Garlic Salt

Preparation

1. Saute thin-sliced potatoes in olive oil. Keep covered for 5 minutes, flip, sprinkle garlic salt to taste, saute covered for another 5 minutes, then finish uncovered for 2-3 minutes.


2. Meanwhile, hard-boil the eggs and chop the onions.


3. Place the lettuce on serving plates and start piling on the green beans, olives, and red onions. When ready, add potatoes and sliced eggs. Top with tuna and salad dressing and serve!

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