{"id":1178,"date":"2019-01-15T14:55:21","date_gmt":"2019-01-15T14:55:21","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1178"},"modified":"2025-06-23T16:06:42","modified_gmt":"2025-06-23T16:06:42","slug":"warm-perogy-nicoise-salad","status":"publish","type":"post","link":"https:\/\/pelmen.com\/us\/warm-perogy-nicoise-salad\/","title":{"rendered":"Warm Perogy Nicoise Salad"},"content":{"rendered":"<p><!--WPRM Recipe 1167--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Warm Perogy Nicoise Salad<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/4\/2020\/06\/Nicoise-4-150x150-1.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 pkg Pelmen Foods perogies*<\/li>\n<li>3 cups butter lettuce (chopped)<\/li>\n<li>1 cup green beans (blanched and cut in half)<\/li>\n<li>1 small sweet onion (thinly sliced)<\/li>\n<li>1 large tomato (cut in thin wedges)<\/li>\n<li>7 oz can flake white tuna in water (Drained)<\/li>\n<li>1\/2 cup mixed olives<\/li>\n<li>3 large eggs (soft boiled, halved)<\/li>\n<li>Salt and fresh ground pepper<\/li>\n<\/ul>\n<h4>Vinaigrette:<\/h4>\n<ul>\n<li>3 tbsp red wine vinegar<\/li>\n<li>1 tsp Dijon mustard<\/li>\n<li>1 tbsp capers (drained)<\/li>\n<li>4 tbsp extra virgin olive oil<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/2 tsp fresh ground pepper<\/li>\n<\/ul>\n<h4>Possible Toppings:<\/h4>\n<ul>\n<li>Grated Pecorino Cheese<\/li>\n<li>Red Onions<\/li>\n<li>Grilled Chicken<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>\n<p>Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins and drain.<\/p>\n<\/li>\n<li>\n<p>In a large salad bowl, add lettuce and top with perogies. Add green beans, onions and tomatoes. Top with tuna and olives.<\/p>\n<\/li>\n<li>\n<p>In a small bowl, whisk together all ingredients for the vinaigrette.<\/p>\n<\/li>\n<li>\n<p>Toss the salad with the vinaigrette.<\/p>\n<\/li>\n<li>\n<p>Top with eggs and season them with fresh ground pepper. Serve salad immediately.<\/p>\n<\/li>\n<li>\n<p>Top with grated cheese, red onions and grilled chicken.<\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p><a href=\"http:\/\/www.pelmen.com\/site\/getpdf\/id\/58\">Warm Perogy Nicoise Salad<\/a><\/p>\n<p>*Use any savoury Pelmen Foods perogies or pelmeni for this recipe.<\/p>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Warm Perogy Nicoise Salad 1 pkg Pelmen Foods perogies* 3 cups butter lettuce (chopped) 1 cup green beans (blanched and cut in half) 1 small sweet onion (thinly sliced) 1 large tomato (cut in thin wedges) 7 oz can flake white tuna in water (Drained) 1\/2 cup mixed olives 3 large eggs (soft boiled, halved) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5291,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default","default","default","default","default"],"wpupg_custom_image":["https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Nicoise-4-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Nicoise-4-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Nicoise-4-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Nicoise-4-300x300-1.jpg"],"wpupg_custom_image_id":[0,0,0,0]},"categories":[161,164,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1178"}],"collection":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/comments?post=1178"}],"version-history":[{"count":1,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1178\/revisions"}],"predecessor-version":[{"id":4789,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1178\/revisions\/4789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media\/5291"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media?parent=1178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/categories?post=1178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/tags?post=1178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}