Genoa Salad

18 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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Ingredients

??? potatoes ???
??? green/snap beans ???
??? carrots ???
??? zucchini ???
??? tomatoes ???
??? eggs size large ???
??? Classic Vinaigrette ???
??? salt [optional] ???
??? 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

Claims

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

18 Reviews (16 with rating only) 94% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

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

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

Useful 1
dblackmore
january 22, 2025 | I would make this recipe again

I was skeptical, but it tasted really good.

Useful 0

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