Vegan Niçoise Salad
Vegan Niçoise Salad
Course: Sides, SaladsCuisine: FrenchDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 heads red leaf or butter lettuce, washed and roughly chopped
1 gal. water, for boiling
2 dashes sea salt
4 –5 small red potatoes, quartered
1 cup fresh green beans, trimmed and cut into 1-inch pieces
1 cup Spork Foods’ Niçoise Salad Dressing
1/2 pkg. baked tofu, diced (about 1 cup)
1/2 cup Niçoise olives
1/2 large avocado, diced
Directions
- Place the salad greens in a large bowl and set aside.
- Bring the water and a dash of sea salt to a boil in a large (6-quart) pot. Add the potatoes and cook until tender, about 8 to 10 minutes. Using a slotted spoon, remove the potatoes and place in a bowl.
- Keep the water boiling and add a dash more of sea salt.
- Add the green beans and cook for 1 to 2 minutes, or until they float to the top and turn bright green. Drain and submerge in cold water. Drain again and place in a bowl.
- Coat the potatoes with 3 tablespoonfuls of the dressing and set aside. Coat the green beans with 2 tablespoonfuls of the dressing and set aside.
- Toss the salad greens with the remaining dressing until well coated.
- Arrange the toppings in bunches, starting with the potatoes, followed by the green beans, baked tofu, Niçoise olives, and avocado.
