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Spring Niçoise Salad

Ready in 25 minutes
Prep 25 minutes
Cook 0 minutes
4
SERVINGS
METRIC
IMPERIAL

Salad

  • 1 Ontario Boston or Leaf lettuce, washed and torn
  • 2 small Ontario greenhouse tomatoes, quartered
  • 1 Ontario greenhouse cucumber, sliced
  • 1 each Greenhouse sweet yellow, orange & red pepper, cut into strips
  • 3 hard-cooked Ontario eggs, peeled & quartered
  • 2 celery stalks, diced
  • 2 Ontario green onions, chopped
  • 1 Ontario potato, cooked, peeled & cubed
  • 250 ml Ontario mushrooms, sliced
  • 250 ml Ontario cheddar cheese, cubed

Dressing

  • 125 ml olive oil
  • 50 ml fresh lemon juice
  • 1 clove garlic, crushed
  • 10 ml dijon mustard
  • 2 ml salt
  • 1 ml EACH coarsely ground pepper & granulated salt
Almost always the French method of cooking à la niçoise means using tomatoes, garlic, olive oil and other vegetables. This style comes from the Nice region of France.

Instructions

On large platter, place lettuce. Arrange tomatoes, cucumber, peppers, eggs, celery, green onions, potato, mushrooms and cheese, on lettuce. Cover and refrigerate until serving.

Dressing: In small bowl, whisk together oil, lemon juice, garlic, mustard, salt, pepper and sugar; drizzle over salad just before serving.

In Partnership with Foodland Ontario.

Nutritional Facts
  • Amount Per Serving
    370 Calories
  • Fat
    27 g
  • Sodium
    420 mg
  • Carbohydrates
    18 g
  • Fibre
    3 g
  • Protein
    15 g

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