This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables.
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.
Serving Size: 4 cups
366 calories; protein 12.8g; carbohydrates 22.6g; dietary fiber 6g; sugars 5.1g; fat 24.3g; saturated fat 4.6g; cholesterol 191.6mg; vitamin a iu 10972.3IU; vitamin c 47mg; folate 41mcg; calcium 154.6mg; iron 2.8mg; magnesium 95.9mg; potassium 214.7mg; sodium 651.4mg.