Smoked Salmon Salad Nicoise

By gvcathy

Ingredients

• 8 oz small red potatoes, scrubbed and halved
• 6 oz green beans, trimmed and halved
• 2 T reduced fat mayonnaise
• 1 T white wine vinegar
• 1 tsp lemon juice
• 1 tsp worcestershire sauce
• 1 tsp dijon mustard
• 1/2 tsp dried dill
• 1/4 tsp freshly ground pepper
• 6 C mixed salad greens
• 1/2 small cucumber, halved, seeded and thinly sliced
• 12 small cherry or grape tomatoes, haled
• 4 oz smoked salmon, cut into 2-inch pieces

Details

Servings 2
Preparation time 30mins
Cooking time 30mins
Adapted from cooking.com

Preparation

Step 1

Make Ahead Tip: The potatoes and beans (Step 1) will keep, covered, in the refrigerator, for up to 2 days.



DIRECTIONS

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.

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.

291 calories per serving (serves 2)