Photo: Anna Pelzer
Vegetable Nicoise Salad
17 ingredients
45 min + 15 min
6
openrecipes
Delicious spring salad loaded with flavor—tastes just like springtime!
Estimated Nutrition (whole recipe, rough)
563
Calories
23g
Protein
16g
Fat
95g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Artichoke | 1 medium (128g) | 60 |
| Green Beans | 1 cup (100g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cups FOR THE VINAIGRETTE:
- ¼ cups Olive Oil
- 2 teaspoons Lemon Juice
- 2 teaspoons Minced Fresh Oregano
- 1 teaspoon Minced Fresh Thyme
- 1 clove Dijon Mustard
- ½ teaspoons Garlic, Minced
- ¼ teaspoons Freshly Ground Pepper
- 1 pound Salt
- 1 pound FOR THE SALAD:
- ½ pounds Small Red Potatoes, Halved
- 1 can Fresh Asparagus, Tough End Removed
- 1 whole Fresh Green Beans, Stems Removed
- 1 can 16 Oz. Can, Kidney Beans, Drained And Rinsed
- 1 head Large Shallot, Thinly Sliced
- 6 whole (13-14 Oz Can) Artichoke Hearts, Quartered, Drained
- ½ cups Romaine Lettuce, Washed And Torn Into Large Pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes