
Salmon niçoise salad with lemon-caper dressing
8
4
2
SmartPoints® value per serving
Total Time
47 min
Prep
20 min
Cook
27 min
Serves
4
Difficulty
Easy
This salad boasts a fantastic homemade lemon-caper dressing. Double the dressing recipe to drizzle over grilled vegetables later in the week.
Ingredients
Fresh lemon juice
4½ tbsp(s)
Uncooked shallot(s)
1½ small, minced
Capers
2 tbsp(s), rinsed, drained
Extra virgin olive oil
1½ tbsp(s)
Water
1½ tbsp(s)
Dijon Mustard
2 tsp(s)
Uncooked new potato(es)
¾ pound(s), sliced 1/3-inch thick
Uncooked string beans
8 oz, trimmed
Uncooked farmed salmon fillet(s) with or without skin
8 oz
Table salt
⅛ tsp(s)
Iceberg lettuce
4 cup(s), chopped
Fresh tomatoes
2 small, cut into wedges
Whole hard boiled egg(s)
2 egg(s), peeled, sliced
Olive(s)
12 medium, Niçoise variety