Ranch Nicoise Salad

19 Reviews
  • Prep 20 m
  • Cook 0 m
  • Total 20 m
Servings: 4


  • ½ cup diced red onion
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • ¾ pound fresh green beans blanched, cut into ½-inch pieces, (3 cups)
  • 1 can (2¼ ounces) sliced olives
  • 3 medium tomatoes seeded, diced, (1 pound)
  • 1 teaspoon lemon grated, zest
  • 1-2 chopped, hard-cooked eggs
  • 2 cans (6 ounces each) Albacore tuna drained, flaked in large pieces
  • 2½ teaspoons fresh mint chopped, leaves
  • 8 small red potatoes cooked, cooled, quartered
  • chopped, fresh Italian parsley
  • shredded Romaine lettuce


  1. 1. In a small bowl, stir the dressing together with the mint and lemon zest and set aside.
  2. 2. In a large bowl, toss together the dressing mixture, tuna,and red onion and toss until well coated. Place two lettuce leaves on each of 4 salad or dinner plates. Arrange the remaining ingredients over each serving and garnish with freshly ground black pepper.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Ranch Nicoise Salad is rated 3.2 out of 5 by 19.
Rated 3 out of 5 by from SO SO The recipe sounded really good. But the dish is somewhat blah. Needs something to give it a zing.
Date published: 2017-08-07
Rated 4 out of 5 by from I love this recipe. it is simple, quick, and easy, but tastes great!
Date published: 2017-07-08
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