White bean niçoise salad with romesco
Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free
25 – 35 Minutes
Our Catalan riff on the classic French salad includes our house-made romesco and—to keep it vegetarian—buttery white beans in place of the tuna.
In your bag
- ¼ pound new potatoes
- ¼ pound green beans
- 1 tablespoon sherry vinegar
- 3 pasture-raised organic eggs
- ¾ cup cooked white beans
- 1 head living butter lettuce
- 2 ounces cherry tomatoes
- ¼ cup Kalamata olives
- Sun Basket romesco (roasted red bell peppers - almonds - fresh garlic - olive oil - sherry vinegar - sweet smoked paprika - salt)
To save a bowl, toss the potatoes and green beans together with all the sherry vinegar and 2 to 4 teaspoons oil in one medium bowl instead of two separate small bowls. If you’re looking for an easier way to peel the eggs, use a serrated knife to cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.
Make it Leaner: Skip the drizzles of oil on the potatoes, green beans, and/or white beans and you will cut 20 to 60 calories and 2.5 to 7 grams of fat per serving. Save one of the eggs and half the potatoes for breakfast the next morning and you will shave an additional 50 calories and 2 grams of fat from dinner.
Protein: 17g (34% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 230mg (77% DV), Sodium: 790mg (33% DV), Carbohydrates: 30g (10% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts