Smoked Salmon Salad Nicoise

1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes.
2. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes.
3. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
4. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
5. Divide the salad and smoked salmon between 2 plates.

Tips

To Make Ahead: Store the potatoes and beans (Step 1) in an airtight container in the refrigerator for up to 2 days.

Per serving: 248 calories; 4 g fat (1 g saturated fat, 1 g mono unsaturated fat); 13 mg cholesterol; 38 g carbohydrates; 17 g protein; 7 g fiber; 671 mg sodium; 839 mg potassium

Nutrition Bonus: Vitamin A & Vitamin C (120% daily value), Potassium (31% dv), Iron (25% dv), Calcium (15% dv), high omega-3s.

Exchanges: 1 starch, 3 vegetable, 1-1/2 lean meat

Contributed by: EatingWell.com

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.