Gluten Free Salad Nicoise Recipes
GLUTEN-FREE SALAD NICOISE
This fun twist on the classic niçoise uses sweet potatoes with spinach and a citrusy dressing for a flavorful and filling main-dish salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- Heat oven to 400°F.
- Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
- In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
- Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
- Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
- Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.
Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 220 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 11 g, TransFat 0 g
GLUTEN-FREE SALADE NIçOISE
Green beans, canned tuna, ripe olives, hard-cooked eggs, tomato slices and an herbal vinaigrette top crispy greens for a flavorful salad with its origins in Nice, a French Riviera city.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
- In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
- Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.
Nutrition Facts : Calories 395, Carbohydrate 10 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg
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SALAD NICOISE RECIPE | EASY SUMMER SALADS | NICOISE SALAD
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From cookingnook.com
Cuisine AmericanTotal Time 30 minsCategory Main or Side, SaladCalories 401 per serving
From cookingnook.com
Cuisine AmericanTotal Time 30 minsCategory Main or Side, SaladCalories 401 per serving
- Cook potatoes until tender. Drain and rinse under cold water. Slip skins off and slice. Cook green beans under just tender crisp. Drain and immediately rinse them in cold water to retain their color.
- In a large bowl, stir together mayonnaise, onion, lemon juice, mustard, garlic salt and pepper, Add the potatoes, green beans and tuna. Toss, breaking up tuna into chunks, until mixture is evenly coated. Cover and refrigerate.
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5/5 (4)Category SaladCuisine FrenchTotal Time 30 mins
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5/5 (4)Category SaladCuisine FrenchTotal Time 30 mins
- To cook the fish, heat a skillet on medium heat. Add in your palm oil, balsamic vinegar, garlic, and dash of sea salt. Cook on medium to medium high for about 10 minutes per inch of thickness. Mine took about 10 minutes. The flesh will be flaky and buttery.
- If you haven’t already cooked your red potato or sweet potato, you can simply chop them steam in microwave bowl for 2-3 minutes. I seasoned mine with a little black pepper and sea salt after. You can also slightly steam your green beans, but make sure they are still crunchy.
- Once everything is cooked, place your greens in a bowl, arrange your potatoes within the greens, then add in your tomatoes and beans.
- Next, slice your cooked fish and place on top with the olives and sunflower seeds. Add lemon juice on top.
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2016-07-12 Add drained, rinsed chickpeas to a small mixing bowl, along with sea salt, mustard, maple syrup, dill, and sunflower seeds. Stir to combine and mash a few chickpeas to create …
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5/5 (19)Total Time 30 minsCategory EntreeCalories 713 per serving
From minimalistbaker.com
5/5 (19)Total Time 30 minsCategory EntreeCalories 713 per serving
- Add potatoes to a small saucepan and add warm water until just covered. Bring to a boil over high heat, then reduce heat slightly to medium / medium-high until the water is at a low boil. Cook uncovered for 10-12 minutes, or until completely tender and when picked up with a knife they slide off easily. Then drain thoroughly and let cool on a cutting board. Once slightly cooled, slice into 1/4-inch slices. Set aside.
- While potatoes are cooking, fill a medium saucepan halfway with water and bring to a boil. Then add green beans or haricot verts and boil for 2-4 minutes, or until bright green in color and only slightly tender - they should still have slight crunch when bitten. While they're cooking, fill a large mixing bowl with ice water. Once the green beans are done cooking, drain thoroughly and immediately add to the ice water to stop the cooking process. Drain and pat dry - set aside.
- Add drained, rinsed chickpeas to a small mixing bowl, along with sea salt, mustard, maple syrup, dill, and sunflower seeds. Stir to combine and mash a few chickpeas to create texture. Set aside.
- Add dressing ingredients to a mason jar (or whisk in a small mixing bowl) and shake vigorously to combine. Set aside.
TUNA NICOISE SALAD WITH CAPER VINAIGRETTE (GLUTEN FREE ...
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Cuisine FrenchEstimated Reading Time 4 mins
- Place 4 eggs in a medium-size pot and fill with enough cold water to cover the eggs by 2 inches. Heat on medium-high heat and bring to a full rolling boil. Remove from heat and cover for 10 minutes. Remove eggs from pot and place in a bowl of ice water to cool. Peel and set aside.
- In the same medium-size pot, add potatoes, 2 teaspoons of kosher salt, and enough water to cover the potatoes completely. Bring to a boil and cook for 8 minutes or until fork-tender. Drain and rinse, then cut potatoes in half. Place potatoes in a medium bowl and toss (while still warm) with champagne vinegar, olive oil, salt, and pepper.
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5/5 (6)Total Time 45 minsCategory Lunch, Main Course, SaladCalories 511 per serving
From glutenfreealchemist.com
5/5 (6)Total Time 45 minsCategory Lunch, Main Course, SaladCalories 511 per serving
- Ahead of time, pre-boil your potatoes (for 10 to 15 minutes dependent on size) and cook your trimmed green beans (for 3 to 5 minutes, dependent on thickness) with a sprinkle of salt added.
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Reviews 2Category Main Course, SaladCuisine FrenchTotal Time 50 mins
- Bring a large pot of water to boil. Blanche the green beans in boiling water for 2-3 minutes, or until just tender. Plunge into an ice bath and cool completely.
- Using the same pot of boiling water, make the eggs. Carefully lower the eggs into the boiling water and set a timer for 6½ minutes. Adjust the temperature of the water to ensure it’s steadily, but calmly, boiling. After 6½ minutes, use a slotted spoon to remove the eggs from the pot and immediately place them into a bowl full of ice water. Let the cool there for about 10 minutes, then carefully peel and slice the eggs. The yolks will be quite jammy and soft set.
- Finally, using that same pot of boiling water, boil the potatoes. They will need to simmer for 8-10 minutes, depending on their size. When they are tender when pierced with a fork, remove from the water and plunge into an ice bath to cool.
- While everything is cooling, prepare the vinaigrette. Put the red wine vinegar, mustard, garlic and honey in a small jar (we use leftover jam jars). Put the lid on and shake to combine. Add the olive oil, put the lid back on, and shake vigorously until the dressing is emulsified. Add salt and pepper to taste.
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- Place potato into a saucepan and cover with cold water. Bring to the boil over high heat and simmer for 8 minutes or until tender. Add beanettes and cook for 2 minutes. Drain and rinse under cold water.
- Place eggs into same pan and cover with cold water. Bring to the boil over high heat. Boil for 4 minutes. Drain, peel and halve.
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- Rinse the potatoes thoroughly and pierce each with a fork. Transfer to a microwave-safe container or plate and microwave on high until tender; about 6-8 minutes. Turn the potatoes halfway through cooking time. Once cooked, let the potatoes cool until they are safe to handle. Cut into halves or quarters and set aside.
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Estimated Reading Time 50 secs
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Estimated Reading Time 6 mins
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Estimated Reading Time 4 mins
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GLUTEN FREE SALAD NICOISE RECIPES
Gluten Free Salad Nicoise Recipes GLUTEN-FREE SALAD NICOISE. This fun twist on the classic niçoise uses sweet potatoes with spinach and a citrusy dressing for a flavorful and filling main-dish salad. Provided by Betty Crocker Kitchens. Categories Entree. Time 1h30m. Yield 4. ...
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