Mason jar niçoise salad

SmartPoints® value per serving
Total Time
10 hr 10 min
10 min
10 hr
This classic French salad is perfect for lunch at your desk or picnics outside! Pick up hard boiled eggs and canned tuna to make this anytime. Make it a layered Cobb salad by switching in chopped chicken, cooked turkey bacon, and blue cheese or try a Greek chopped salad instead with chickpeas, chopped peppers, and feta.


Black pepper

½ tsp

Uncooked baby potatoes

6 oz, rinsed and halved

Uncooked haricot vert

1½ cup(s), cut into 1" segments

Chopped romaine lettuce

3 cup(s)

Plum tomato(es)

2 medium, diced

Eggs, hard-boiled

2 item(s), sliced

Canned chunk white tuna in water

4 oz

Nicoise olives

14 olive(s)

Uncooked shallot(s)

1 item(s), minced

Dijon Mustard

2 tsp


1 tsp

Extra virgin olive oil

2 tsp

Kosher salt

½ tsp


  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 two large 3-4 cup Mason Jars or storage containers. Into each layer half of the Romaine lettuce, plum tomatoes, potato and green bean mixture, eggs, tuna, and olives.
  3. Whisk together all vinaigrette ingredients in a small bowl. Divide evenly into two small baggies or storage containers and pack with the Mason jars in the refrigerator.
  4. When ready to eat, pour vinaigrette over the salad and shake to combine.