Salmon Salad la Nioise
From canned_food_fan 14 years agoIngredients
- Vinaigrette: shopping list
- 1/3 cup extra-virgin olive oil shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 green onion, minced shopping list
- Freshly ground pepper, to taste shopping list
- Salad: shopping list
- 1 can (15 ounces) canned beets, drained, cut into wedges shopping list
- 1 can (15 ounces) small, unsalted white potatoes, drained, cut into wedges shopping list
- 1 can (14 1/2 ounces) 50% less-salt green beans, drained shopping list
- 2 large tomatoes, cored and cut into wedges shopping list
- 1 can (6 1/2 ounces) skinless pink salmon or canned tuna packed in water shopping list
- 2 large hard-cooked eggs, peeled and sliced shopping list
- 6 canned black olives, sliced shopping list
- 1 tablespoon capers, optional shopping list
- 2 tablespoons chopped parsley shopping list
How to make it
- 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
- *Daily Value
People Who Like This Dish 3
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