Mason jar Nicoise salad
4
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
This classic French salad is perfect for lunch at your desk or picnics outside!
Ingredients
Cos lettuce
1½ cup(s), chopped, (75g)
Tomato(es)
1 medium, (roma variety), chopped
Potato, cooked without added fat
90 g, baby chat variety, quartered
Green string beans, cooked without added fat
50 g, chopped
Boiled egg(s)
1 medium, (hard boiled), quartered
Tuna, canned in springwater, drained
1 95g can, flaked
Black olives, drained
7 individual, pitted
Eschalot(s)
½ whole, small, finely chopped
White wine vinegar
2 tsp
Dijon mustard
½ tsp
Olive oil
1 tsp
Capers, rinsed, drained
½ tsp, chopped
Instructions
1
Cook potatoes in a medium saucepan of boiling water for 8 minutes, add beans and cook for a further 2 minutes or until potatoes are just tender. Drain, rinse under cold water, then drain well.
2
Layer lettuce, tomatoes, potato and bean mixture, eggs, tuna and olives evenly in 2 large (3-cup to 1L capacity) mason jars or reusable containers.
3
To make vinaigrette, whisk ingredients in a small bowl. Season with salt and pepper. Divide evenly between 2 small reusable containers. Store vinaigrette and salad jars in refrigerator.
4
Pour a portion of vinaigrette over each salad just before serving.
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