Slimming World tuna Niçoise salad recipe - ½ Syn per serving
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Serves 4
½ Syn per serving
200g green beans, trimmed
2 little Gem lettuces, leaves separated
100g each of red and yellow tomatoes, halved
1 red onion, thinly sliced
2 x 160g cans tuna steak in spring water, drained
4 boiled eggs
For the dressing
4 tbsp fat free vinaigrette
1 level tsp honey
Juice of 1 lemon
1 level tbsp wholegrain mustard
Blanch the green beans in a saucepan of lightly salted boiling water for 2-3 minutes, then drain and refresh under cold running water. Drain and transfer to a large bowl with the lettuce, cherry tomatoes and red onion.
Break the tuna into bite-sized pieces and add to the salad ingredients along with the boiled egg halves.
Whisk all the dressing ingredients together and season well. Pour the dressing over the salad and toss gently to mix.
Cool, cover and chill until you're ready to eat.
Tip: Olives are a delicious addition to this tasty salad (1½ Syns per 8 olives).
How to Make a Salad Nicoise
How to Make a Salad Nicoise. Part of the series: Fresh Take. Eco-friendly cookbook author and chef Louisa Shafia demonstrates one of her favorite salads, the classic French Salad Nicoise, using environmentally friendly tuna, farm-fresh eggs, steamed green beans, baby Yukon potatoes, nicoise olives, anchovies, cherry tomatoes, Boston lettuce and more veggies. Read more:
Quiche de tomate - Quiche Niçoise - Reto Julia Child #56
Ingredientes:
¼ cunca de cebola picada
2 culleradas de aceite de oliva
750 gr – 1kg de tomates maduros, firmes
1 dente de allo machucado
½ culleradiña de ourego, alfábega ou tomiño
½ culleradiña de sal
1/8 culleradiña de pementa
1 ovo e 3 xemas
8 filetes de anchoa picados
3 culleradas de aceite de oliva (incluíndo o aceite das anchoas)
3 culleradas de concentrado de tomate
3 culleradas de perexil picado moi fino
1 culleradiña de pementón picante
Un chisco de guindilla
Unha base parcialmente forneada
12 aceitunas negras se óso
¼ cunca de parmesano, gruyer ou emmental relado
1 cullerada de aceite de oliva
INCREDIBLE Quiche Florentine
FULL RECIPE:
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Nicoise salad recipe (French Salade Niçoise)
Watch this video to see how French Chef Damien makes a simple, yet delicious and healthy niçoise salad! Full recipe coming soon at gourmandize.co.uk!
Salad Nicoise | Yum In The Sun
In this episode of Yum In the Sun chef Nina Parker shows you how to make a delicious salad Nicoise - perfect for lunch or with a summer barbecue.
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200 g roasted new potatoes
1 tbsp olive oil
2 free-range medium eggs
100 g green beans
20 g anchovy fillets
1 round lettuce
100 g cherry tomatoes, halved
1 shallot, diced
80 g black olives, stoned and roughly chopped
200 g good-quality tinned tuna
3 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp wholegrain mustard
Finely grated zest and juice of 1/2 unwaxed lemon
Sea salt and black pepper
PREP: 30 minutes
COOK: 1 hour
SERVES: 4
STEP 1: ROAST THE POTATOES
Preheat the oven to 180°C/350°F/Gas mark 4. Quarter the
potatoes and put them on a baking tray. Toss them in 1 tbsp olive oil and season with salt and pepper, then roast until soft on the inside. Remove and leave to cool.
STEP 2: COOK THE EGGS AND BEANS
Bring a pan of water to a rolling boil. Carefully add the eggs and cook for 3 minutes, then add the beans and cook for a further 6 minutes. Remove the eggs, then drain the beans and leave to cool. Shell and halve the eggs and roughly chop the anchovies.
STEP 3: MAKE THE DRESSING
Tear the lettuce into a large bowl and add the remaining salad ingredients, except the tuna and egg. In a small bowl, mix the extra virgin oil, vinegar, mustard, lemon juice and zest together and taste to check the seasoning. Toss the salad with the dressing, reserving 2 tablespoons for later.
STEP 4: SERVE
To serve, make a mound of salad in a serving bowl, add the tuna chunks and place the egg halves on top. Drizzle over the remaining dressing.