Smoked Salmon Salad Niçoise

From EatingWell: May/June 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

READER'S COMMENT:

"This was VERY good! I was very surprised. I'm not much of a healthy eater, but I'm trying. Usually its just alright food. But this is very good. I've never heard of potatoes in my salad before or green beans but they were very good. Just...

2 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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

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.

Tips & Notes

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

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.

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 Serving

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