Mason jar Niçoise salad
3
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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