|Gazebo Room Restaurant|
Today, although the Gazebo Room restaurant has long been closed, the company has been bottling their famous dressing for years. For more information about the history of Gazebo Room, click here.
I've been enjoying Gazebo Room dressings on salads, pastas, and as a marinade for years. It's my go-to dressing. Before it was available at grocery stores in New Jersey, I would stock up on it each time I went to central Pennsylvania to visit family.
I was thrilled when the folks at Gazebo Room agreed to share their iconic recipe for Salad Nicoise with the readers of Pieces of a Mom.
Gazebo Room Salad Nicoise
Total Time: 30 Min.
Makes: 6 Servings
6 small red skinned or new potatoes (boiled, halved)
1 lb. fresh green beans (lightly steamed)
½ lb. mixed field greens
1 cup artichoke hearts
1 medium tomato (wedges)
3 hard-boiled eggs (halved)
½ cup Kalamata or green olives
½ red onion (sliced)
3 tbsp. capers
1 (6 oz.) can of tuna in water
Or 8 oz. fresh seared tuna
4 oz. Gazebo Room Lite Greek Salad Dressing
3 tsp. Dijon Mustard
Pour Lite Greek Dressing into a small mixing bowl. Whisk in Dijon Mustard. Set aside.
On a large platter, prepare a bed of mixed salad greens, and decoratively arrange remainder of ingredients over greens. Pour dressing over salad while gently whisking.
For easier serving, divide greens over 6 salad plates, and arrange ingredients on each individual salad before adding dressing.