Salmon And Green Bean Salad
By á-170456
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Ingredients
- 2 tablespoons lemon juice
- 2 teaspoons whole-grain Dijon mustard
- 1/3 cup olive oil
- 3 cups cooked green beans
- 8 cherry tomatoes
- 8 black olives pitted, and coarsely chopped
- 1 shallot or 1/4 small onion diced
- 1/4 cup fresh basil finely chopped
- 1/4 cup fresh parsley finely chopped
- Salt to taste
- Freshly-ground black pepper to taste
- 12 ounces salmon steak grilled or broiled, and chilled (or one 12-oz can salmon)
- 6 cups mixed salad greens
- 1 roasted red pepper cut into strips
Details
Servings 4
Preparation
Step 1
In a large bowl, combine lemon juice and mustard; whisk until blended. Add olive oil in a thin, steady stream, whisking constantly until smooth. Add green beans, tomatoes, olives, shallot, basil and parsley and toss to coat. Season with salt and pepper to taste.
Cut salmon into 1-inch cubes; add to salad. Toss gently to coat. Arrange greens on serving plates; top with salmon mixture. Garnish with pepper strips.
This recipe yields 4 servings.
Carbohydrates: 15.5 grams
Net Carbs: 10 grams
Fiber: 5.5 grams
Protein: 20.5 grams
Fat: 29.5 grams
Calories: 399
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