SALAD NICOISE RECIPE | ALLRECIPES
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Total Time 2 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, CarbohydrateContent 34.7 g, CholesterolContent 171.8 mg, FatContent 8.7 g, FiberContent 4.4 g, ProteinContent 17.5 g, SaturatedFatContent 1.9 g, SodiumContent 1305.9 mg, SugarContent 17.2 g
NICOLE'S GRILLED CORN SALAD | ALLRECIPES
If this doesn't scream summer time, I don't know what does. This side dish is light, packed full of fresh veggies, and perfect for your next outdoor BBQ. This gets better as it sits so plan ahead.
Provided by Soup Loving Nicole
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat.
- Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
- Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 143.9 calories, CarbohydrateContent 14.3 g, FatContent 9.9 g, FiberContent 2.2 g, ProteinContent 2.4 g, SaturatedFatContent 1.4 g, SodiumContent 207.9 mg, SugarContent 2.3 g
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NICOISE SALAD | MARTHA STEWART
From marthastewart.com
Reviews 3.1
Total Time 20 minutes
Category Seafood Recipes
Calories 448 g per serving
- Divide lettuce among 4 bowls. Top with tuna mixture, green beans, eggs, tomatoes, and olives; season with salt and pepper and drizzle with remaining dressing. Serve immediately.
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From foodandwine.com
Reviews 5
Total Time 45 minutes
Category Salmon
- Toss together lettuces and 3 tablespoons of the mustard-lemon juice dressing in a large bowl until lightly coated. Arrange on a platter, or divide evenly among 4 plates. Flake salmon into large pieces, and arrange evenly on lettuces. Top evenly with potatoes, green beans, eggs, and olives. Drape anchovy fillets evenly over salmon and vegetables. Drizzle evenly with remaining dressing, scatter with parsley, and serve.
COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES ...
Reviews 4.6
Total Time 1 hours 15 minutes
- To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.
TUNA NIÇOISE SALAD RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.8
- Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.
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From myrecipes.com
Reviews 5
Total Time 3 hours 0 minutes
- Preheat oven to 375°F. To assemble lasagna, lightly coat a 13- x 9- baking dish with cooking spray. Spoon in 1/2 cup of the meat sauce in the bottom of prepared dish, and place 3 noodles across sauce. Spoon 1/4 of remaining meat sauce over noodles. Add 1/3 of the béchamel sauce, and sprinkle with 1 cup of the mozzarella and 1/4 cup of the Parmesan. Repeat layers 2 more times. Top with remaining 3 noodles, remaining sauce, and remaining mozzarella cheese. Cover and bake in preheated oven 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes. Let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.
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