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Smoked Salmon Salad Nicoise

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  2 servings
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. Rather than using belly or nova lox, look for Scottish smoked salmon—it’s particularly lean and more flavorful.

Make Ahead Tip: The potatoes and beans (Step 1) will keep, covered, in the refrigerator, for up to 2 days.
RECIPE INGREDIENTS
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
Smoked Salmon Salad Nicoise Recipe at Cooking.com
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.


Divide the salad and smoked salmon between 2 plates.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   2 servings
Calories: 291
Fat. Total: 7g
Protein: 19g
Carbohydrates, Total: 40g
Fat, Saturated: 1g
Fiber: 9g
Cholesterol: 17mg
Sodium: 651mg
% Cal. from Fat: 22%
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