Salad Nicoise with Roasted Red Pepper Dressing

Salad Nicoise with Roasted Red Pepper Dressing

Prep Time: 20 minutes Total Time: 25 minutes Serves: 4


For the Salad:

  • 2 c. baby spinach
  • 1 c. New potatoes, cooked and halved
  • 1 c. Haricots Verts, cooked and cut in half
  • ½ c. Jeff’s Garden Pitted Kalamata Olives
  • ¼ c. red onion, thinly sliced
  • ¼ of English cucumber, sliced
  • 2 hard-boiled eggs, halved
  • 2 cans oil-packed tuna, drained
  • Salt & pepper, to taste

For the Dressing

  • 1 c. Jeff’s Garden Roasted Red Peppers, drained
  • ¼ c. extra virgin olive oil
  • 1/8th c. Red Wine Vinegar or Balsamic Vinegar
  • 1 small garlic clove Salt & pepper, to taste
  • 4 Tbsp. balsamic vinegar


For the salad- on a bed of spinach, arrange all other ingredients on top.

For the salad dressing- blend all ingredients in a blender, or puree in a food processor. Makes about one and a half cups of salad dressing. Drizzle desired amount of salad dressing over the salad and enjoy!