This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables. Source: Diabetic Living Magazine, Spring 2019

Lauren Lastowka


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 calories; 24.3 g total fat; 4.6 g saturated fat; 192 mg cholesterol; 651 mg sodium. 215 mg potassium; 22.6 g carbohydrates; 6 g fiber; 5 g sugar; 12.8 g protein; 10972 IU vitamin a iu; 47 mg vitamin c; 41 mcg folate; 155 mg calcium; 3 mg iron; 96 mg magnesium;

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