Smoked Salmon Salad Niçoise

http://www.eatingwell.com/recipes/smoked_salmon_salad_ni_oise.html

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook

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.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

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

Preparation

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.

Nutrition

Per serving : 291 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 17 mg Cholesterol; 40 g Carbohydrates; 19 g Protein; 9 g Fiber; 651 mg Sodium; 1092 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 3 vegetable, 1 1/2 lean meat

Tips & Notes

• Make Ahead Tip: Store the potatoes and beans (Step 1) in an airtight container in the refrigerator for up to 2 days.