Gazebo Room Salad Nicoise
Find out why our recipe for Salad Nicoise was a favorite among some of Harrisburg’s most famous residents! The original recipe called for our Greek dressing, but we highly recommend that you try the updated version with a mixture of our Lite Greek (which didn’t exist at the time) and Dijon Mustard!
Total Time: 30 Min.
Makes: 6 Servings
Ingredients:
6 small red skinned or new potatoes (boiled, halved)
1 lb. fresh green beans (lightly steamed)
½ lb. mixed field greens
1 cup artichoke hearts
1 medium tomato (wedges)
3 hard-boiled eggs (halved)
½ cup Kalamata or green olives
½ red onion (sliced)
3 tbsp. capers
1 (6 0z.) can of tuna in water
Or 8 oz. fresh seared tuna
Dressing:
4 oz. Gazebo Room Lite Greek Salad Dressing
3 tsp. Dijon Mustard
Preparation:
Pour Lite Greek Dressing into a small mixing bowl. Whisk in Dijon Mustard. Set aside.
On a large platter, prepare a bed of mixed salad greens, and decoratively arrange remainder of ingredients over greens. Pour dressing over salad while gently whisking.
Notes:
For easier serving, divide greens over 6 salad plates, and arrange ingredients on each individual salad before adding dressing.
