Ingredient Vegetable Greens Lettuce Vegetarian Niçoise Salad 4.4 (5) 4 Reviews This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables. By Lauren Lastowka Lauren Lastowka Lauren Lastowka is a writer and editor with more than 15 years of experience working in the areas of health and well-being. She has worked on Diabetic Living, EatingWell and Edible San Diego magazines. She is passionate about health literacy and patient empowerment and has translated research and clinical guidelines into reader-friendly plain language for years. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 10 mins Total Time: 10 mins Servings: 1 Yield: 4 cups Nutrition Profile: Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Soy-Free Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 cups spring mix salad greens 2 tablespoons lemon vinaigrette, divided (see Tip) ¼ cup steamed green beans ¼ cup diced cooked baby potatoes ¼ cup grape tomatoes, halved 1 large hard-boiled egg, sliced ½ ounce pitted Kalamata olives 2 tablespoons crumbled reduced-fat feta cheese (1/2 oz.) Directions Toss salad greens with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate. Gently toss green beans and potatoes with the remaining 2 tsp. vinaigrette; arrange on top of the salad greens. Top with tomatoes, egg, olives, and feta and serve. Tips Tip: To make a quick homemade lemon vinaigrette, whisk 2 Tbsp. lemon juice with 1/2 tsp. minced garlic, 1/4 tsp. dried thyme, and 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator, for up to 5 days. Bring to room temperature before using. Originally appeared: Diabetic Living Magazine, Spring 2019 Save Rate Print Nutrition Facts (per serving) 366 Calories 24g Fat 23g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Serving Size 4 cups Calories 366 % Daily Value * Total Carbohydrate 23g 8% Dietary Fiber 6g 21% Total Sugars 5g Protein 13g 26% Total Fat 24g 31% Saturated Fat 5g 23% Cholesterol 192mg 64% Vitamin A 10972IU 219% Vitamin C 47mg 52% Folate 41mcg 10% Sodium 651mg 28% Calcium 155mg 12% Iron 3mg 16% Magnesium 96mg 23% Potassium 215mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.