Genoa Salad

Genoa Salad

A mixed vegetable salad, with tomatoes, and hard-boiled eggs.

In summer on the Italian and French Rivieras, colourful salads are present everywhere. In France this type is known as niçoise; on our side of the border we call it «condijun» (pronounced Con-dee-djoon).

4 servings
Preparation 15 min
Cooking 15 min

Standing 15 min

300 calories per serving 


Ingredients

2 potatoes   400 g
1 1/3 cup green/snap beans   130 g
2 carrots   200 g
2 zucchini   260 g
2 tomatoes   240 g
2 eggs size large    
1/3 cup Classic Vinaigrette (Recipe)   85 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Method

  1. Prepare the vegetables: peel the potatoes and cut them in half; peel the carrots and cut them into large chunks; leave the zucchini whole; trim the ends of the green beans. Place the vegetables in a steamer basket or in a pot of salted water to either boil or steam for about 15 min.
  2. Let them cool down about 10 min or longer, so they won't be so hot to handle. Coarsely dice the vegetables into bite-size pieces and put them in a salad bowl. Chop the tomatoes and add them to the bowl.
  3. While the vegetables are cooking, boil the eggs for about 10 min, cool them down immediately in cold water, dice them, then add the dice to the vegetables.
  4. Pour the classic vinaigrette over the salad, add salt and pepper to taste, then toss. Allow to stand 15 min before serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (330g)

Amount

% DV*

* DV = Daily Value

Calories

300

Fat

19 g

29 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

110 mg

Sodium

90 mg

4 %

Carbohydrate

28 g

9 %

Fibre

5 g

20 %

Sugars

6 g

Protein

7 g

Vitamin A

130 %

Vitamin C

35 %

Calcium

6 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Calcium, Copper, Iron, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin D, Zinc
Good source of :
Fibre, Magnesium, Manganese, Niacin, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Excellent source of :
Folacin, Potassium, Vitamin A, Vitamin E, Vitamin K

More info


This recipe is in the following categories: Vegetables | First courses/Appetizers | Lunch box | Salads | Halal | High Fibre | Kosher | Low Sodium | Vegetarian | Buffet | Picnic | Italian

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