Salmon Salad à la Niçoise
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 green onion, minced
Freshly ground pepper, to taste
1 can (15 ounces) canned beets, drained, cut into wedges
1 can (15 ounces) small, unsalted white potatoes, drained, cut into wedges
1 can (14 1/2 ounces) 50% less-salt green beans, drained
2 large tomatoes, cored and cut into wedges
1 can (6 1/2 ounces) skinless pink salmon or canned tuna packed in water
2 large hard-cooked eggs, peeled and sliced
6 canned black olives, sliced
1 tablespoon capers, optional
2 tablespoons chopped parsley
For the vinaigrette: Whisk the olive oil, vinegar, green onion and pepper until combined. Set aside.
For the salad: Arrange beets, potatoes, green beans and tomatoes into a bicycle-wheel spoke pattern on six plates. Spoon the salmon in the center of each plate. Garnish with the hard-cooked eggs. Sprinkle with olives and capers, if desired. Drizzle vinaigrette over each salad and garnish with chopped parsley.
Nutritional Information Per Serving: Calories 290; Total fat 17g; Saturated fat 3g; Cholesterol 85mg; Sodium 320mg; Total carbohydrate 85g; Fiber 5g; Protein 12g; Vitamin A 20%DV*; Vitamin C 45%DV; Calcium 10%DV; Iron 20%DV
Pairs Well With
Good for your heart, flavorful on your plate. This niçoise-style salad offers a flavorful way to fit heart-healthy salmon, with its omega-3s, into your everyday meals. And the olive oil vinaigrette, with its monounsaturated fats, offers more heart-healthy benefits.