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Ingredients

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Directions

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  • 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.)

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

466 calories; 24 g total fat; 4 g saturated fat; 162 mg cholesterol; 281 mg sodium. 1030 mg potassium; 38 g carbohydrates; 26 g protein;

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