Note -- measurements are approximate based on a swag. Instructions below are what was in the article.
A twist on the traditional French Nicoise salad, this uses grilled salmon in place of tuna.
>To create the dressing, whisk together olive oil, lemon juice, Dijon, a little anchovy paste, finely diced shallot, and salt and pepper to taste.
>Place mixed greens on a plate and then top with groupings of crisp-tender green beans (haricot vert), halved hard-boiled eggs, grilled salmon filet, cooked red potatoes and Nicoise olives (like a cobb salad - with all the ingredients in separate piles).
>Finish with a drizzle of the vinaigrette and a sprinkle of capers.
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|Serving Size: 1 Serving (10g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 13 (81%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.8mg||0 %|
|Sodium 95.6mg||3 %|
|Potassium 15.8mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.5g||1 %|
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Calories per serving: 16
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