Salad Nicoise – Israeli Style

Recently, I spent a fun day in Netanya. A picnic on the beach, then went to a nursery to pick up some new spring plants for the front porch and went out for coffee on the way home. After unloading the car and spending a few minutes organizing the plants I realized it was dinner time and there wasn’t any dinner!

With a few staples from my kitchen, I pulled together a yummy dinner that I enjoyed so much I wanted to share it with you. Love the special flavor my Galilee Green Olive Oil gives everything I use it in!

Ingredients:

Salad Ingredients

Love Sweet Potatoes? Try this yummy recipe!

• 1 medium sweet potato cut into bite-sized pieces
• 1 tbsp Galilee Green Olive Oil
• 1/4 tsp each of salt, pepper, mustard powder and hot paprika
• 6 large romaine lettuce leaves cut into bite-sized pieces
• 1/2 large red pepper cut in strips
• medium carrot cut in slices
• 1 small cucumber cut in bite-sized pieces
• 1 large portobello mushroom sliced into strips
• 1/4 cup chopped raw cashews
• 1/4 cup sliced pitted green olives
• 1 can tuna well drained (I use water packed) broken up

Dressing

• 4 chopped anchovy fillets
• 1 chopped clove of garlic
• 1/8 cup fresh lemon juice
• 1 tbsp balsamic vinegar
• 4 tbsp Galilee Green Olive Oil

Directions:

1. Coat bite-sized pieces of sweet potato with 1 tbsp of Galilee Green olive oil and then a mixture of 1/4 tsp each of salt, pepper, mustard powder and hot paprika
2. Roast in 425 degree F oven for 30 minutes until brown
3. While the sweet potatoes are roasting,  place the salad ingredients into a bowl
4. Mix the roasted sweet potatoes with the rest of the ingredients in the bowl
5. Pour  the dressing over salad and mix.

Enjoy!

Salads and Dressings taste better with
Galilee Green Extra Virgin Olive Oil

Get yours now!