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Niçoise Salad Jars

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Total Time (mins)
25
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 25 minutes
Calories Per Serving: 410
Nutrients

Nutrition Facts

Serving Size 457g

Amount per serving
Calories 410 Calories from fat: 100
% Daily Value*
Fat 11 g 17 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 50 mg 17 %
Sodium 110 mg 5 %
Carbohydrate 37 g 11 %
Fiber 7 g 28 %
Sugars 9 g
Protein 24 g
Vitamin A 130 %
Vitamin C 220 %
Calcium 15 %
Iron 20 %
Vitamin D 80 %
Vitamin E 10 %
Vitamin K 150 %
Thiamin 35 %
Riboflavin 40 %
Niacin 70 %
Vitamin B6 70 %
Folate 30 %
Vitamin B12 60 %
Pantothenic Acid 30 %
Phosphorus 40 %
Magnesium 25 %
Zinc 10 %
Selenium 80 %
Copper 30 %
Manganese 25 %
Molybdenum 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mason jars make packing a Niçoise salad for summer picnics a breeze. Layering DOLE® Chopped Sunflower Crunch Kit, zesty orange peel, satisfying potatoes and flaky salmon creates a colorful salad that can become part of the décor. Bring the dressing along and add it when you’re ready to eat. Enjoy it right out of the jar!

Ingredients

  • 3 cups green beans, trimmed and cut in half crosswise
  • 2 teaspoons olive oil, divided
  • 1-1/2 teaspoons grated orange peel, divided
  • 3/4 pound (3 cups) tiny potatoes
  • 2 tablespoons orange juice
  • 1 teaspoon minced fresh thyme leaves
  • 2 cups cooked salmon, skinned and flaked
  • 1 pkg. DOLE® Chopped Sunflower Crunch Kit

Directions

  1. Cook green beans in boiling water, 4 to 5 minutes or until tender. Drain and chill in cold water. Toss with 1 teaspoon olive oil, half the orange peel and salt to taste; set aside.
  2. Cook potatoes in boiling water, 8 minutes or until tender. Drain. When cool enough to handle, cut potatoes into quarters. Toss with bacon from salad kit, orange juice, remaining 3/4 teaspoon orange peel, remaining 1 teaspoon olive oil, thyme, and salt.
  3. Divide salad blend and sunflower seeds from salad kit between four 16 oz. mason jars. Layer each jar with 1/2 cup salmon, 1/2 cup green beans and 1/2 cup potatoes. Seal the jars. When ready to serve, divide the Sweet Onion & Citrus dressing from salad kit among the four jars and shake to mix.

Tip: Niҫoise Salad Jars can be made ahead of time and stored in refrigerator until you are ready to go. You can easily substitute canned salmon, canned tuna, or cooked chicken for the fresh salmon.

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Niçoise Salad Jars Mason jars make packing a Niçoise salad for summer picnics a breeze. Layering DOLE® Chopped Sunflower Crunch Kit, zesty orange peel, satisfying potatoes and flaky salmon creates a colorful salad that can become part of the décor. Bring the dressing along and add it when you’re ready to eat. Enjoy it right out of the jar! Prep Time:25 minutes Cook time: Serves: 4
Nutrition facts: 410 Calories, 11 grams fat
Ingredients: 3 cups green beans, trimmed and cut in half crosswise, 2 teaspoons olive oil, divided, 1-1/2 teaspoons grated orange peel, divided, 3/4 pound (3 cups) tiny potatoes, 2 tablespoons orange juice, 1 teaspoon minced fresh thyme leaves, 2 cups cooked salmon, skinned and flaked, 1 pkg. DOLE® Chopped Sunflower Crunch Kit, Directions:Cook green beans in boiling water, 4 to 5 minutes or until tender. Drain and chill in cold water. Toss with 1 teaspoon olive oil, half the orange peel and salt to taste; set aside.Cook potatoes in boiling water, 8 minutes or until tender. Drain. When cool enough to handle, cut potatoes into quarters. Toss with bacon from salad kit, orange juice, remaining 3/4 teaspoon orange peel, remaining 1 teaspoon olive oil, thyme, and salt.Divide salad blend and sunflower seeds from salad kit between four 16 oz. mason jars. Layer each jar with 1/2 cup salmon, 1/2 cup green beans and 1/2 cup potatoes. Seal the jars. When ready to serve, divide the Sweet Onion & Citrus dressing from salad kit among the four jars and shake to mix.Tip: Niҫoise Salad Jars can be made ahead of time and stored in refrigerator until you are ready to go. You can easily substitute canned salmon, canned tuna, or cooked chicken for the fresh salmon.