Skill Level
Winter Nicoise Salad with Maple Mustard Dressing
Ingredients
Small Red Potatoes | 2 Cups | |
Boiled Eggs | 3 | |
Cannellini Beans | 1 Can drained & rinsed | |
French Green Beans | 1 Lb | |
Kalamata Olives | 1 Cup | |
Fresh Dill | 2 Tablespoons | |
Fresh Parsley | 2 Tablespoons | |
Fresh Baby Spinach | 3 Cups |
Creamy Mustard Maple Dressing
Whole Grain Mustard | 2 Tablespoons | |
Maple Syrup | 3 Tablespoons | |
Garlic Clove | 2 | |
Sherry Vinegar | 1/3 Cup | |
Olive Oil | 1/2 Cup | |
Salt & Pepper |
This Winter Nicoise Salad is a really satisfying salad that would work well served with salmon or grilled chicken breast for a complete meal!
- Boil the Potatoes until tender about 15 minutes.
- Boil the Green Beans for about 3 minutes until just barely tender. Run under cold weather to stop the cooking process and keep them green.
- Quarter the Brussels Sprouts and pan fry with a little Olive Oil until they are dark around the edges.
- Make the Dressing by whisking all the ingredients together.
- Drain and rinse the Beans.
- Place the Spinach Greens in a large serving bowl.
- Arrange the Beans, Potatoes, Boiled Eggs, Kalamata Olives & Brussels Sprouts on top of the Spinach then fill in the gaps with the other ingredients.
- Serve with the dressing on the side.
- Sprinkle with Dill & diced Parsley.
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