Gluten Free Salade Niçoise Recipes
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
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
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