Genoa Salad

17 Reviews
94% would make this recipe again

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).

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Preparation : 15 min Cooking : 15 min Standing : 15 min
300 calories/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 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (310 g)

Amount

% Daily Value

Calories

300

Fat

19 g

29 %

Saturated 3.1 g
+ Trans 0 g

15 %

Cholesterol

110 mg

Sodium

90 mg

4 %

Carbohydrate

28 g

10 %

Fibre

5 g

20 %

Sugars

6 g

Net Carbs

23 g

Protein

7 g

Vitamin A

132 %

Vitamin C

35 %

Calcium

6 %

Iron

10 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1 ½
Meat and Alternatives ½
Fats 3
More info
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Reviews

17 Reviews (16 with rating only) 94% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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PKenny
january 25, 2017 | I would make this recipe again

Took this dish to a supper club. It was well received.

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