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Photo of Mason jar Niçoise salad by WW

Mason jar Niçoise salad

5
Points®
Total Time
10 hr 10 min
Prep
10 min
Cook
10 hr
Serves
2
Difficulty
Easy
This classic French salad is perfect for lunch at your desk or picnics outside! Pick up pre-chopped romaine, hard boiled eggs, and canned tuna to make this anytime, and to pull it together in minutes. The dressing is simple and delicious, so make extra to keep in the fridge to use on more salads.

Ingredients

Chopped romaine lettuce

3 cup(s), shredded

Plum tomato

2 medium, diced

Uncooked baby potatoes

6 oz, rinsed and halved

Uncooked French green bean

1½ cup(s), cut into 1" segments

Hard boiled egg

2 item(s), large, sliced

Canned chunk white tuna in water

4 oz

Nicoise olives

14 olive(s)

Shallot

1 item(s), minced

White wine vinegar

4 tsp

Dijon mustard

2 tsp

Extra virgin olive oil

2 tsp

Capers

1 tsp

Kosher salt

½ tsp

Black pepper

½ tsp

Instructions

  1. Bring a medium pot of salted water to a boil. Add potatoes and cook for 5 minutes, add haricot vert and cook for an additional 5 mins or until fork tender. Drain in a strainer, rinse under cool water, and let drain
  2. Line up 2 large (3- to 4-cup) mason jars or storage containers. Layer half of lettuce, plum tomatoes, potato, and green bean mixture, eggs, tuna, and olives.
  3. In small bowl, whisk remaining ingredients for vinaigrette. Divide vinaigrette between 2 small containers. Store vinaigrette and salad jars in refrigerator.
  4. Before serving, pour vinaigrette over salad and shake to combine.
  5. Serving size: about 2½ cups

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