This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables.
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.)
Toss salad greens with 1 Tbsp. + 1 tsp. vinaigrette and serve on a 9-inch dish.
Toss the green beans and potatoes with the remaining 2 tsp vinaigrette and place on top of the salad greens. Top with tomatoes, eggs, olives, and feta before serving.
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
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