Serves: 4
Total Calories: 500

Salad:
8 small red potatoes, cut into wedges
2 cups fresh green beans, cut
1 (1-pound) fresh salmon fillet
1 (10-ounce) package mixed salad greens
1 (4-ounce) can sliced ripe olives, drained
1/2 red onion, thinly sliced
lemon wedges
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Dijon Vinaigrette:
1/4 cup white wine vinegar
1/2 cup light olive oil
1 teaspoon sugar
1 tablespoon Dijon mustard
1 teaspoon minced garlic

Salad:
In saucepan, boil potatoes and green beans in water to cover. Cook 10–15 minutes on medium heat or until potatoes and green beans are tender. Rinse with cold water; drain. Refrigerate until chilled.

Place salmon fillet, skin side down, on gas grill over medium heat; cover grill. Cook 12–15 minutes or until fish flakes easily with fork. Remove skin; break fish into pieces.

Place salad greens on salad plates. Arrange potatoes, green beans, salmon, olives, onion slices, and lemon wedges on greens.

Dijon Vinaigrette:
Blend all ingredients well. Drizzle over Salad.

Nutritional Facts:

Serves: 4
Total Calories: 500
Calories from Fat: 240

More Recipes from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook:
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Light Taos Chicken Salad
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