Ingredients

• 1  6-ounce fresh or frozen salmon or tuna steak, cut 1 inch thick
• 3  whole tiny new potatoes
• 3/4  cup loose-pack frozen cut green beans
• 1/2  cup cherry or yellow pear tomatoes, halved
• 1/2  of a 3-1/2-ounce (1/2 cup) can whole pitted ripe olives, drained
• 1/2  of a small red or white onion, thinly sliced and separated into rings
• 2  tablespoons Lemon-Nut Vinaigrette (see Recipe Center) or Tomato-Basil Vinaigrette (see Recipe Center)
• 2  cups torn mixed greens
• 1  hard-cooked egg, cut into wedges
• 2  tablespoons Lemon-Nut Vinaigrette (see Recipe Center) or Tomato-Basil Vinaigrette (see Recipe Center)

Directions

1. Thaw fish, if frozen. Place fish steak on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn fish and broil for 3 to 7 minutes more or just until fish begins to flake easily. Cool to room temperature. Break or cut salmon into large chunks. (You should have about 1 cup.)

2. In a medium covered saucepan cook the potatoes in boiling lightly salted water for 7 minutes. Add green beans. Return to boiling. Cover and boil gently 4 to 6 minutes more or until nearly tender; drain. Rinse with cold water and drain again. Quarter the potatoes.

3. In a medium bowl combine the potatoes, green beans, cherry or pear tomatoes, olives, and red or white onion. Pour the vinaigrette over the vegetable mixture. Toss to coat.

4. Divide the mixed greens between 2 individual plates. Spoon the vegetable mixture over the greens. Arrange the salmon or tuna and the hard-cooked egg on top of the vegetables. Drizzle with vinaigrette. Serves 2.

Menu Suggestion: For a sophisticated meal, complement this elegant French-style salad with an assortment of rolls and glasses of dry white wine.