Classic Nicoise Salad | Just A Pinch Recipes
Steam your potatoes & roast the asparagus at 350 degrees for 15 minutes while cleaning & slicing up the rest of your vegetables. Once you have your onion, cucumbers...
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Cooking tools:
- Steamer basket
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Bread knife
- Can opener
- Spoon
- Serving platter
- Plate
- Tray
Ingredients
- 2 small cucumbers, julienned
- 4 - 6 large eggs, hard boiled & quartered
- 1 medium purple onion, sliced
- 1 - 1 1/2 cup(s) beets, pickled
- 2 can(s) tuna, albacore
- 1 bunch(es) aspargus, roasted
- 12 small fingerling potates, steamed
- 1 cup(s) olives, black
- 1 cup(s) radishes, sliced
- 1 bunch(es) romaine, chopped (or your favorite greens)
- 1 bottle(s) lemon tarragon dressing
- 1 jar(s) muffuletta olive salad mix
- fresh cracked pepper & salt
- ## GREAT ADDITIONS
- 1 large loaf of rustic bread, baked, sliced and fresh butter
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