Guthrie's Theater Salad Nicoise
Created by ForeverMama on September 1, 2024
- Servings: 10-12
- Prep Time: 15-20m
- Cook Time: 15-30m
- Recipe #43545
Ingredients
- VEGGIES
- 2 pounds potatoes (preferably red-skinned potatoes), boiled, peeled and sliced
- 2 cups green beans, cut, cooked
- 1 cup artichoke hearts, canned (about 2 cans)
- 1 onion, sliced thin
- GARLIC DRESSING
- 2 cups olive oil
- 1/2 cup tarragon vinegar
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon dry mustard
- 1 teaspoon sugar
- 1 tablespoon salt
- SALAD GREENS
- Salad greens (enough to line a bowl)
- 21 ounces European style tuna in olive oil (3 cans)
- 1 pint cherry tomatoes
- 1 cup black pitted olives or Niçoise olives or other black olives, such as Kalamata
- 6 eggs, hard boiled, quartered
- 1 green pepper, large, cut in rings
- 1/2 cup pimento strips
- 2 ounces rolled anchovies (1 can)
- Chopped parsley, for sprinkling over all
How to Make
-
VEGGIES
-
Step 1: Combine ingredients with salad dressing and marinate a few hours. Stir once or twice to marinate evenly throughout.
-
GARLIC DRESSING
-
Step 2: Mix all ingredients together in blender
-
SALAD GREENS
-
Step 3: Line bowl with salad greens. Drain vegetables (SAVE MARINADE!) and spoon on greens. Place the other ingredients over the top.
Nutritional Facts
- Serving Size: 1 (422.6 g)
- Calories 733
- Total Fat - 58.9 g
- Saturated Fat - 10.9 g
- Cholesterol - 553.9 mg
- Sodium - 1532.3 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 4.7 g
- Sugars - 4.9 g
- Protein - 25.6 g
- Calcium - 156.8 mg
- Iron - 5 mg
- Vitamin C - 56.9 mg
- Thiamin - 0.2 mg