Nicoise Salad
Beautiful, colorful asparagus, tomatoes, artichoke hearts, beans and a few beans round out this very easy-to-make dish loaded with fiber, protein, vitamins, and minerals.
Servings Prep Time
4 people 25 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
15 minutes
Nicoise Salad
Nicoise Salad
Beautiful, colorful asparagus, tomatoes, artichoke hearts, beans and a few beans round out this very easy-to-make dish loaded with fiber, protein, vitamins, and minerals.
Servings Prep Time
4 people 25 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
15 minutes
Nicoise Salad
Ingredients
  • 1 head romaine lettuce torn into bite-size pieces.
  • 4 small new potatoes (leave skins on if they’re organic)
  • 1/2 lb green beans ends removed, cuthalf if large
  • 1/2 lb asparagus ends trimmed and cut into thirds
  • 1 carton cherry tomatoes rinsed and cut in half
  • 1 cup pitted Kalamata olives
  • 1 large marinated artichoke hearts or 2 small jars, cut in half
  • 1 15 oz. can kidney beans drained and rinsed
  • Dressing:
  • 1/4 cup fresh lemon juice
  • 3 Tbl red wine vinegar
  • 1 clove garlic crushed
  • 2 tsp yellow mustard
  • 1 Tbl maple syrup or substitute a few drops of liquid Stevia
Instructions
  1. Place a large pot of water to cover the potatoes on the stove and heat to boiling. Turn down the heat and cook for about 10-15 minutes or until the potatoes are tender. Remove the potatoes, set aside and retain the water.
  2. Place the green beans in the potato water and cook until they are crisp tender. Remove and retain the water.
  3. Place the asparagus in the water and cooky until they are crisp tender.
  4. Remove and discard the water.
  5. While the vegetables are cooking, make the dressing by placing the lemon juice, vinegar, garlic, maple syrup and mustard in a small bowl. Whisk to combine.
  6. Drizzle a portion of the dressing on the lettuce and toss. Place the lettuce on a large platter or divided into 4 individual bowls.
  7. Slice the cooled potatoes into 1/4″ rounds.
  8. Arrange the potatoes, tomatoes, green beans, asparagus, olives, artichokes, and beans over the lettuce and drizzle over more of the dressing.
  9. Salt & pepper to taste.

This recipe was printed from plantbasedcooking.com