Smoked Salmon Salad Nicoise
This twist on a classic salade Nicoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.
Ingredients
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8 ounces small red potatoes, scrubbed and halved
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6 ounces green beans, preferably thin haricots verts, trimmed and halved
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2 tablespoons reduced-fat mayonnaise
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1 tablespoon white-wine vinegar
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1 teaspoon lemon juice
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1 teaspoon Worcestershire sauce
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1 teaspoon Dijon mustard
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1/2 teaspoon dried dill
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1/4 teaspoon freshly ground pepper
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6 cups mixed salad greens
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1/2 small cucumber, halved, seeded and thinly sliced
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12 small cherry or grape tomatoes, halved
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4 ounces smoked salmon, cut into 2-inch pieces
Directions
1.
Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
2.
Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
3.
Divide the salad and smoked salmon between 2 plates.
Tip:
MAKE AHEAD TIP: Store the potatoes and beans (Step 1) in an airtight container in the refrigerator for up to 2 days.
Nutrition information
Calories 291, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 17 mg, Sodium 651 mg, Carbohydrate 40 g, Fiber 9 g, Protein 19 g, Potassium 1092 mg. Daily Values: Vitamin A 120%, Vitamin C 120%, Calcium 15%, Iron 25%. Exchanges: Starch 1,Vegetable 3,Lean Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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