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e. e. cummings (1894-1962), U.S. poet.

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This salad is full of flavor! Quick, healthy and delicious. I can't wait to try it with fresh beans from the garden.

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.


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