Smoked Salmon Salad Nicoise
This twist on a classic salade Niçoise 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.
8 ounces small red potatoes, scrubbed and halved
6 ounces green beans, preferably thin haricots verts, trimmed and halved
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon freshly ground pepper
6 cups mixed salad greens
1/2 small cucumber, halved, seeded and thinly sliced
12 small cherry or grape tomatoes, halved
4 ounces smoked salmon, cut into 2-inch pieces
- 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
- 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
- Divide the salad and smoked salmon between 2 plates.
MAKE AHEAD TIP: Store the potatoes and beans in an airtight container in the refrigerator for up to 2 days.
Per serving: 291 calories; 7 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 40 g carbohydrate; 19 g protein; 9 g fiber; 651 mg sodium; 1,092 mg potassium. Nutrition bonus: Vitamin A & Vitamin C (120% daily value), Potassium (31% dv), Iron (25% dv), Calcium (15% dv), high omega-3s. 2 1/2 Carbohydrate Servings Exchanges: 1 starch, 3 vegetable, 1 1/2 lean meat