Niçoise Salad Platter
Canned tuna, capers, and Dijon mustard are appetizing additions to this Niçoise salad platter foodservice recipe.
Ingredients
- 1 can (66.5 oz) Chicken of the Sea® Solid White Albacore Tuna in Water, drained
- 9 heads butter or bibb lettuce
- 3 lb green beans, lightly steamed and drained
- 4.5 lb baby potatoes, steamed, drained, and halved
- 12 eggs, hardboiled, peeled, and halved
- 1.5 qt cherry tomatoes
- 18 oz Niçoise or Kalamata olives
- 3/4 c capers, drained
- 2 c olive oil
- 2 c red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp dried thyme leaves
- salt and pepper
Nutrition Facts
calories
450
total fat
28g
saturated fat
3.5g
trans fat
0g
cholesterol
135mg
sodium
890mg
total carbohydrates
26g
fiber
5g
total sugars
5g
protein
25g
vitamin d
6% DV
calcium
6% DV
iron
15% DV
potassium
15% DV
Instructions
- Tear lettuce and arrange on platter.
- Arrange tuna, green beans, potatoes, eggs, tomatoes, olives, and capers on top of salad.
- Whisk olive oil, vinegar, Dijon, thyme, salt, and pepper together for dressing. Drizzle and serve.
Nutrition Facts
calories
450
total fat
28g
saturated fat
3.5g
trans fat
0g
cholesterol
135mg
sodium
890mg
total carbohydrates
26g
fiber
5g
total sugars
5g
protein
25g
vitamin d
6% DV
calcium
6% DV
iron
15% DV
potassium
15% DV
