Gazebo Room's Salad Nicoise {Recipe}

Gazebo Room Restaurant

Today my friends at Gazebo Room have generously offered up their recipe for Salad Nicoise. This salad was the most popular menu item at the Gazebo Room restaurant when it was in operation in Harrisburg, Pennsylvania.

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

Ingredients:

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

Dressing:

4 oz. Gazebo Room Lite Greek Salad Dressing

3 tsp. Dijon Mustard

Preparation:

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.

Notes:

For easier serving, divide greens over 6 salad plates, and arrange ingredients on each individual salad before adding dressing.

For more information on Gazebo Room, follow along on Twitter and Pinterest and become a fan on Facebook.