Pesto Nicoise Salad
30 mins (prep 15, cooking 15)
11 ingredients
4-6 servings
A fresh, delicious, and filling twist on an old classic. The salad is named for the nicoise olives, but I use kalamata since nicoise are not available. This recipe is adapted from the June/July 2009 issue of "Everyday with Rachael Ray." The pesto I used is Basil Pesto.

Categories:  salad , <-30-mins , tomato , potato , vegetable , egg , eggs~dairy , time-to-make ,
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Serving Size (77.59 g)
Servings 4
Amount per Serving
Calories 179.08 Calories from Fat 169.65
% Daily Value *
Total Fat 18.85g 116.01%
Saturated Fat 2.58g 51.59%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 435.1mg 72.52%
Total Carbohydrate 3.32g 4.43%
Dietary Fiber 1.48 g 23.66%
Sugars 0.0 g %
Protein 0.57g 4.59%
Vitamin A 204.66IU% Vitamin C 0.89mg%
Calcium 55.9mg% Iron 2.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby potatoes, frozen green beans, pesto sauce, grape tomatoes, freshly ground black pepper