Niçoise-Style Salad in a Jar
You’ll be making this niçoise-style salad all summer long.
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- 500 g baby new potatoes approx. 18
- 10 oz green beans
- 30 grape tomatoes halved
- 1/2 cup red onion thinly sliced
- 2 cans tuna drained & flaked (170 g each)
- 4 hard-cooked eggs peeled and sliced
- 1/2 cup black olives niçoise or kalamata
- 1/2 cup marinated artichoke wedges drained
- 6 cups baby argula
- Dressing
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp dried Herbes de Provence or dried thyme
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- In a saucepan of boiling salted water, cook potatoes just until tender, about 10 minutes. Using a slotted spoon, remove potatoes and let cool enough to handle.
- Slice potatoes.
- Meanwhile, cook beans in same pot of boiling water until tender-crisp, 2 to 3 minutes. Drain and cover with enough cold water to cool. Drain again.
- Divide dressing among 6 Mason jars. Build layers, beginning with potatoes, then green beans, tomatoes, red onion, tuna, eggs, olives and artichokes, dividing each among the jars.
- Finish with arugula, lightly packing as much as can fit in remaining space. Seal with lid and keep refrigerated for up to 2 days. When ready to eat, shake jar vigorously to distribute dressing before removing lid.
Dressing
- In a bowl (or using a Mason jar with a tight-fitting lid), whisk (or shake) oil, vinegar, mustard, herbs, salt and pepper to blend.
Recipe Notes
Nutrition Guide Per Serving: 308 calories, 18 g protein, 15 g fat (3 g saturated fat), 27 g carbohydrates, 6 g fibre, 153 mg cholesterol, 200 mg sodium
Note: You’ll need six (1 L) Mason jars for these main-course-size salads.
