Nutritional Info

Nutrition Facts

Serving Size 1 (172g)

Calories 469
Calories from Fat 346 (74%)
Amount Per Serving %DIV
Total Fat 38.4g 59%
Saturated Fat 21.3g 107%
Monounsaturated Fat 14.4g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 147mg 49%
Sodium 146.7mg 6%
Potassium 337.7mg 7%
Total Carbohydrate 1.3g 0%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 22.8g 46%

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Recipe Description
This coloiful salad of seasoned cold vegetables, hard cooked eggs and fish, originated in the French Riviera city of Nice.
Prep time
2 hr 20 min
Cook time
15 min
Ready In
2 hr 35 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  green onions, chopped
2 Tablespoon(T)  fresh parsley, chopped
1/2 Teaspoon(t)  dill weed, dried
1/4 Teaspoon(t)  garlic salt
1 Ounce(oz)  italian salad dressing mix
3/4   oil
1/4   red wine vinegar
4   medium potatoes, cooked, peeled and sliced
3 Cup(c)  cut fresh green beans, cooked and drained
3   eggs
10 Ounce(oz)  pink salmon, drained, skin and bones removed and flaked
2   tomatoes, peeled and cut into 8 wedges
1/2 Cup(c)  ripe olives, pitted and quartered


In jar with tight fitting lid, combine all dressing ingredients and shake well. In medium bowl, pour 1/2 cup of the dressing over cooked potatoes. Toss to coat. Cover and refrigerate at least 2 hours. In another bowl, pour 1/2 cup of the dressing over cooked green beans and toss to coat. Cover and refrigerate 1 to 2 hours. Place eggs in small saucepan. Cover with cold water. Bring to a boil. Reduce heat and simmer about 15 minutes. Immediately drain and run cold water over eggs to stop cooking. Peel eggs and cut into quarters. To serve, line large serving platter with lettuce leaves. Spoon potatoes onto center of plate. Arrange salmon over potatoes. Spoon green beans around potatoes. Alternately place egg quarters and tomato wedges over beans. Garnish with olives. Pour remaining dressing over salad.

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