Lentil Nicoise Salad:


Shallot-Herb Dressing

  • 2 tablespoons finely diced shallots
  • 1 teaspoon dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black peppers
  • 1/3 cup olive oil

1 pound baby potatoes, cooked

2 cups steamed lentils

12 ounces steamed haricot vert green beans

1/4 cup niçoise olives (or other black/green olives)

8 cups shredded romaine lettuce

1 cup cherry tomatoes, halved


  1. Whisk together the shallots, dijon, red wine vinegar, salt, pepper, olive oil. Set aside.
  2. Divide the steamed haricot vert beans, olives, romaine lettuce, tomatoes, cherry tomatoes, lentils and potatoes among 4 bowls. Toss with shallot-herb dressing and serve.

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