Vegetarian Nicoise Salad
This Vegetarian Nicoise Salad has become one of my family's favorite summertime recipes. With a veggie twist on a classic favorite, you are sure to have some happy eaters on Meatless Monday (or any day)!
Ingredients
Salad:
- 4 cups little gems, bibb, boston or romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 4 hard boiled eggs, halved
- 1 cup green beans, steamed
- 2 avocados, pitted & sliced
- 2 ears of corn, cooked and sliced off the cob
- 1 pound baby potatoes, boiled and halved
Dressing:
- 1/3 cup olive oil
- 2 tablespoons shallots, minced
- 3 tablespoons sherry vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 teaspoon honey
- 1/2 cup pitted black olives, roughly chopped
Instructions
- In a large bowl, mix together the salad greens, vegetables and other toppings. Toss with the dressing to combine well.
- For The Dressing:
- Place all of the ingredients in a mason jar and shake vigorously (this is a fun job for kids) or whisk in a bowl.
2. Dressing can be stored in the refrigerator for up to 9 days.
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