Salad Nicoise with Roasted Red Pepper Dressing

salad nicoise




  • 2 c. baby spinach or romaine lettuce, torn
  • 1 c. New potatoes cooked and halved or cauliflower florets microwaved for 5 minutes
  • 1 c. Hericot Verts cooked and cut in half
  • 12 c. Mezzetta Pitted Kalamata Olives
  • 14 c. red onion thinly sliced
  • 14 English cucumber sliced
  • 2 hard-boiled eggs halved
  • 2 cans oil packed tuna drained
  • Salt & pepper to taste
  • Dressing:
  • 1 c. Mezzetta Whole Roasted Red Peppers drained
  • 14 c. extra virgin olive oil
  • 18 th c. Red Wine Vinegar or Balsamic Vinegar
  • 1 small garlic clove


For the salad- on a bed of spinach or romaine lettuce, arrange all other ingredients on top.

For the salad dressing- blend all ingredients in a blender, or puree in a food processor.  Makes about one and a half cups of salad dressing.

Drizzle desired amount of salad dressing over the salad and enjoy!

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