Salad Nicoise with Roasted Red Pepper Dressing

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  • 2 c. baby spinach
  • 1 c. New potatoes, cooked and halved
  • 1 c. Hericot Verts, cooked and cut in half
  • ½ c. Mezzetta Pitted Kalamata Olives
  • ¼ c. red onion, thinly sliced
  • ¼ of English cucumber, sliced
  • 2 hard-boiled eggs, halved
  • 2 cans oil packed tuna, drained
  • Salt & pepper, to taste
  • Dressing:
  • 1 c. Mezzetta Whole Roasted Red Peppers, drained
  • ¼ c. extra virgin olive oil
  • 1/8th c. Red Wine Vinegar or Balsamic Vinegar
  • 1 small garlic clove
  • Salt & pepper, to taste


For the salad- on a bed of spinach, arrange all other ingredients on top.

For the salad dressing- blend all ingredients in a blender, or puree in a food processor.  Makes about one and a half cups of salad dressing.

Drizzle desired amount of salad dressing over the salad and enjoy!