Salmon Nicoise Salad

This one packs 31 grams of protein!!
(serves 4)

1 lb. small red-skinned potatoes (about 10)
8 oz. haricot verts* or thin green beans, trimmed
1/4 cup plain Greek yogurt
2 T. red wine vinegar
2 T. EVOO
Kosher salt and freshly ground pepper
1 romaine lettuce heart, chopped
1/2 small red onion, thinly sliced
1 15 oz. can skinless, boneless wild Alaska pink salmon, drained and flaked*
1/4 cup pitted kalamata olives, halved
1 cup quartered cherry or grape* tomatoes
1 15 oz. can no salt added white beans, drained and rinsed

Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 mins. Drain and let cool, then thinly slice. Meanwhile, put the green beans in a microwave safe bowl and add a splash of water. Cover with microwaveable* plastic wrap, and nuke until tender, 6-8 mins. Drain and pat dry; set aside. To make the dressing: Whisk the yogurt, vinegar, and oil in a med. bowl; season with 1/4 t. salt and a few grinds of pepper. Toss the romaine with 1 T. of the dressing in a large bowl. Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with remaining dressing. Season with S&P. Serve with a warm baguette* and soft Kerrygold* butter.

"Everyone is a star and deserves the right to twinkle." ~ Marilyn Monroe

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Love,

MM