This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables.

Lauren Lastowka
Source: Diabetic Living Magazine, Spring 2019


Ingredient Checklist


Instructions Checklist
  • Toss salad greens with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.

  • Gently toss green beans and potatoes with the remaining 2 tsp. vinaigrette; arrange on top of the salad greens. Top with tomatoes, egg, olives, and feta and serve.


Tip: To make a quick homemade lemon vinaigrette, whisk 2 Tbsp. lemon juice with 1/2 tsp. minced garlic, 1/4 tsp. dried thyme, and 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator, for up to 5 days. Bring to room temperature before using.

Nutrition Facts

366.4 calories; protein 12.8g 26% DV; carbohydrates 22.6g 7% DV; exchange other carbs 1.5; dietary fiber 6g 24% DV; sugars 5.1g; fat 24.3g 37% DV; saturated fat 4.6g 23% DV; cholesterol 191.6mg 64% DV; vitamin a iu 10972.3IU 219% DV; vitamin c 47mg 78% DV; folate 41mcg 10% DV; calcium 154.6mg 16% DV; iron 2.8mg 16% DV; magnesium 95.9mg 34% DV; potassium 214.7mg 6% DV; sodium 651.4mg 26% DV.

Reviews (1)

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Rating: 5 stars
Very light and fresh. I added champagne vinegar to the vinaigrette recipe. Delicious alternative to my usual salads. Will make again! Read More