Niçoise-Style Salmon Salad

1. 1

   For the vinaigrette: In a small bowl, combine sherry vinegar, lemon juice, Dijon mustard, and minced garlic; stir vigorously. Whisk in olive oil, 1 tablespoon at a time, until fully blended. Season with salt and pepper; set aside.

2. 2

   Put the potatoes in a large pot and cover with salted water; bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Add the green beans and boil until the beans are bright green and tender-crisp, 5 to 8 minutes.

3. 3

   Strain out the green beans and transfer them to an ice bath to stop the cooking. Drain and place them in a large bowl.

4. 4

   Drain the potatoes, let cool slightly, slice them in half, and add to the bowl with the green beans. Add the bell pepper and drizzle the vinaigrette on top; toss until the vegetables are well coated.

5. 5

   Line a serving plate with lettuce leaves and arrange the prepared potatoes, green beans, and pepper strips on top. Evenly scatter the olive halves around the salad.

6. 6

   Lightly toss the sliced cherry tomatoes with olive oil and salt; arrange them around the plate. Place the salmon on top of the salad. Slice the egg in half, and place one half of the egg on each side of the plate. Serve.

• Calories 605.07 kcal High
• Protein 26.86 g Good Source
• Carbs 60.38 g Moderate
• Total Fat 31.51 g High
• Saturated Fat 5.5 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 145.77 mg High
• Sodium 886.4 mg High
• Fiber 9.62 g Good Source
• Sugar 12.58 g High
• Added Sugar 0.0 g Low Source
• Calcium 132.66 mg Moderate
• Iron 4.07 mg Good Source
• Potassium 748.61 mg Moderate
• Vitamin A 333.04 mcg_rae Good Source
• Vitamin C 38.44 mg Good Source
• Vitamin D 0.21 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Eggs 🥚
• Mustard
• Tomatoes 🍅
• Garlic 🧄