Description
A delightful fusion dish that combines the flavors of a traditional Niçoise salad with the comforting elements of potato and cheese pierogi. This Pierogi Niçoise Salad is a satisfying main course that offers a mix of textures and flavors in every bite.
Ingredients
Scale
Pierogi:
- 12 potato and cheese pierogi (fresh or frozen)
- 2 tablespoons olive oil
Sald:
- 8 ounces green beans, trimmed
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1/2 small red onion, thinly sliced
- 1 (5-ounce) can tuna, drained
- 4 cups mixed salad greens
- Salt and black pepper to taste
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Boil Eggs and Green Beans: Cook the eggs for 8 minutes, then peel and set aside. Blanch the green beans for 2–3 minutes and rinse under cold water.
- Cook Pierogi: Cook pierogi according to type. Sauté in olive oil until golden and crisp.
- Prepare Dressing: Whisk together all dressing ingredients in a small bowl.
- Assemble Salad: Arrange greens on a platter, top with pierogi, green beans, eggs, tomatoes, olives, red onion, and tuna. Drizzle with dressing, season with salt and pepper.
Notes
- You can swap tuna for grilled salmon or omit it for a vegetarian version.
- For extra crunch, add sliced radishes or capers.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 salad plate
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 185mg
