Smoked Salmon Salad Nicoise
"This twist on a classic salade Niçoise 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. Rather than using belly or nova lox, look for Scottish smoked salmon—it’s particularly lean and more flavorful. Make Ahead Tip: The potatoes and beans (Step 1) will keep, covered, in the refrigerator, for up to 2 days...."
INGREDIENTS
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8 ounces small red potatoes, scrubbed and halved
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6 ounces green beans, preferably thin haricots verts, trimmed and halved
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2 tablespoons reduced-fat mayonnaise
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1 tablespoon white-wine vinegar
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1 teaspoon lemon juice
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1 teaspoon worcestershire sauce
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1 teaspoon Dijon mustard
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1/2 teaspoon dried dill
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1/4 teaspoon freshly ground pepper
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6 cups mixed salad greens
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1/2 small cucumber, halved, seeded and thinly sliced
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12 small cherry or grape tomatoes, halved
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4 ounces smoked salmon, cut into 2-inch pieces
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