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Provence-style Salad Bowl

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Provence-style Salad Bowl
437
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
Nutritions
Fat26.06 g
Saturated Fat Acids3.95 g
Protein27.74 g
Roughage8.31 g
Sugar added0 g
Calorie437
1 serving contains
Calories437
Protein/g27.74
Fat/g26.06
Saturated fatty acids/g3.95
Carbohydrates/g28.07
Added sugar/g0
Roughage/g8.31
Cholesterol/mg123.57
Vitamin A/mg1,547.25
Vitamin D/μg1.99
Vitamin E/mg3.69
Vitamin B₁/mg0.35
Vitamin B₂/mg0.47
Niacin/mg20.03
Vitamin B₆/mg0.99
Folate/μg281.32
Pantothenic acid/mg0.85
Biotin/μg6.48
Vitamin B₁₂/μg1.92
Vitamin C/mg60.32
Potassium/mg1,411.29
Calcium/mg157.12
Magnesium/mg93.82
Iron/mg4.62
Iodine/μg36.01
Zinc/mg1.5

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
For the salad
1 ⅔ cups
small, waxy potatoes (washed)
2 ¼ cups
Green bean (trimmed)
2 sprigs
summer savory
1
Red onion (sliced)
1.333 cups
tomatoes (cut into wedge)
1
green Bell pepper (cut into strips)
½
Cucumber (seeded and sliced)
4 tablespoons
black Olives
12
7 ounces
1
small Romaine lettuce (torn)
2
hard-boiled eggs
For the dressing
6 tablespoons
2 tablespoons
1 clove
garlic (minced)
freshly ground peppers
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Preparation steps

Step 1/5
Boil the potatoes (in their skins) in salted water for 20-25 minutes until tender. Drain well, refresh in iced water, and peel and cut into wedges.
Step 2/5
Cook the beans in boiling, salted water with the savory for 6-8 minutes, until cooked but still retaining a little bite. Take out, refresh in cold water and drain.
Step 3/5
Drain the olives and anchovies. Wash the tuna, pat dry and cut into strips. Fry briefly in 2 tbsp olive oil. Season with salt and pepper.
Step 4/5
Carefully mix all the ingredients apart from the tuna. Cut the eggs into wedges and scatter over the salad with the tuna.
Step 5/5
Whisk together all the ingredients for the dressing in a small bowl, seasoning to taste with salt and pepper. Drizzle over the salade niçoise and serve.

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