Spinach Nicoise Salad

Spinach Nicoise Salad

  • Prep: 15 min
  • Cook Time: 7 min
  • Total: 22 min
  • Serving: 6

Get your fill of heart-healthy monounsaturated fats with a tangy, vibrant salad. Brought to you by The Fitness Kitchen by Shelly Sinton.


  • Salad:
  • 1/2 pound fresh green beans, washed, trimmed
  • 1/2 pound baby spinach leaves, washed, patted dry
  • 1 small head of Bibb lettuce, washed, patted dry
  • 2 hard boiled eggs, peeled, halved and cut into thirds
  • 1, 12-ounce can solid white albacore tuna packed in water, drained
  • 2 tablespoons tiny capers, drained
  • 1/2 cup Nicoise olives, drained
  • 1/2 pound grape or cherry tomatoes, red or yellow
  • Dressing:
  • 1/4 cup white wine or champagne vinegar
  • 2 tablespoons olive oil
  • 1 large shallot, minced fine
  • 1 large garlic clove, minced fine
  • 1/4 cup fresh tarragon, minced fine
  • Pinch salt
  • 1/2 teaspoon black pepper


  1. Dressing:
  2. In a small bowl, whisk together the dressing ingredients.
  3. Salad:
  4. Blanch green beans in a large pot of boiling water until just tender, about 3 to 4 minutes or microwave partially covered on HIGH with 2 tablespoons of water in a microwave-wave safe container for 2 to 3 minutes.
  5. Remove and immediately dunk in a bowl of ice water to halt cooking and set color.
  6. Drain well and set aside.
  7. Place whole leaves of baby spinach and lettuce on the center of six plates.
  8. Artfully line the outside rim of plate with green beans.
  9. Drizzle on a little of the dressing.
  10. Mound 1/4 cup tuna on the greens. Place egg wedges alongside the tuna and sprinkle on capers, olives and tomatoes.
  11. Drizzle on remaining dressing and, if necessary, season with more black pepper.
  12. Serve immediately.
  13. Salad can be refrigerated until ready to eat but greens will wilt from the dressing.


Comments on "Spinach Nicoise Salad"