Salmon Nicoise Salad
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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