Name: Salmon Nicoise Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 lb salmon fillets (or canned salmon or tuna); 1 5 oz bag salad greens; 4 eggs, hard boiled; 1 8 oz bag haricot verts (French green beans); 1 lb small potatoes (such as Dutch gold); 2 cups cherry tomatoes; 1 cup Kalamata or mixed olives; 1 jar roasted peppers (optional); 1 12-oz. jar marinated artichoke; 2 tsp Aioli Garlic Mustard sauce (from TJs or 1 tsp dijon + 1 tsp crushed garlic); 3 Tbsp white wine vinegar; 6 Tbsp olive oil; 1 tsp salt

Salmon Nicoise Salad

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Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Ingredients

1 lb salmon fillets or canned salmon or tuna
1 5 oz bag salad greens
4 eggs, hard boiled
1 8 oz bag haricot verts French green beans
1 lb small potatoes such as Dutch gold
2 cups cherry tomatoes
1 cup Kalamata or mixed olives
1 jar roasted peppers optional
1 12-oz. jar marinated artichoke

Dijon Vinaigrette

2 tsp Aioli Garlic Mustard sauce from TJs or 1 tsp dijon + 1 tsp crushed garlic
3 Tbsp white wine vinegar
6 Tbsp olive oil
1 tsp salt

Instructions

Preheat oven to broil setting, if using fresh fish. Lightly spray salmon with oil and sprinkle with salt and pepper. Whisk together vinaigrette ingredients In a large pot with salted water, boil potatoes until fork tender about 15 mins. Broil salmon or open can. Remove potatoes with a slotted spoon. IN the same pot of water, boil haricot verts for 1-2 minutes. Drain and rinse under cold water. Slice eggs in half. Arrange all ingredientes on a large platter or indiv plates. Drizzle Vinaigrette on salad.

Notes

From TJs Dinner's Done pg 160

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Salmon Nicoise Salad