This salad is
full of flavor! Quick, healthy and delicious. I can't wait to try it with fresh beans from
Preparation Time: 50 Minutes Serving Size: 4
- 1 pound red new potatoes, cut in wedges
- 2 cups frozen cut green beans
- 1 pound salmon filet
- 10 ounces Mesculin Mix
- 1/2 cup Greek olives, pitted and halved
- Half a large red onion, thinly sliced
- lemon wedges
- Vinaigrette (below)
Cover potatoes with water in a medium saucepan. Bring to a
boil. Add green beans and return to a boil. Reduce heat to medium; cook 8 to 10 minutes or
until tender. Drain and rinse with cold water. Dry potatoes and beans and refrigerate 30 minutes or
until well chilled. While chilling, prepare vinaigrette.
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- 1 tablespoon country Dijon mustard
- 1 clove garlic, minced
- 1/2 cup olive oil
|Combine vinegar, sugar, mustard and crushed
garlic in a bowl. Slowly whisk in olive oil until emulsified. Set aside
while grilling the salmon.
To prepare the salmon, heat grill to medium.
Lightly salt and pepper the salmon and grill, skin side first, for
12-15 minutes, turning over once. Remove to a plate and cool slightly.
Remove skin and break into large pieces. Place salad greens on individual
plates. Arrange potatoes, green beans, olives, onions and salmon in rows on salad greens.
Garnish with lemon wedges and serve with vinaigrette.