45-ounce salmon fillets, poached and chilled* (or use left-over)
8cupsmixed salad greensbest using a soft lettuce, such as butter lettuce
4small tomatoescut into quarters
½poundgreen beanstrimmed, steamed to desired crispness and cooled
1cucumberpeeled, seeded and thinly sliced
½cupNicoise olives
8small red potatoesboiled, cooled and cut into halves
4hardboiled eggscut into halves, optional
¼cupgreen onionschopped
2tablespoonscapers
Low-Fat Honey Mustard Dressing
Instructions
Set out 4 large plates. On each place; 2 cups lettuce, 1 salmon fillet (skin removed); 4 tomato quarters, ¼ green beans, ¼ cucumber, ¼ olives, 4 potato halves, and 2 egg halves. Sprinkle with green onions and capers. Drizzle with dressing. Season with salt and freshly ground pepper.
Notes
To poach the salmon, bring to a simmer, 2 cups water, 1 cup white wine, 1 lemon sliced, 6 peppercorns, sprig of fresh herbs, such as thyme and/or tarragon). Simmer for 5 minutes; add fish, cover and simmer 5 minutes. Turn off heat and allow to sit for 5 minutes more. Remove fish, cover, and refrigerate.Link to Low-Fat Honey Mustard Dressing can found here