Ingredients40 m servings 1031 cals
- Break the salmon into large but still bite-sized chunks and set aside.
- Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
- Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
- Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.
Per Serving: 1031 calories; 82.1 g fat; 42.6 g carbohydrates; 28.6 g protein; 285 mg cholesterol; 3258 mg sodium. Full nutrition
ReviewsRead all reviews 5
This light, refreshing and nutritious salad was just what our bodies told us we needed after a couple of weeks worth of "holiday eating." Some of the submitter's twists on the classic Nicois...
Our Changes: 6 Yellow Potatoes, quartered 2 frozen salmon fillets 1 small onion, diced Dash of salt and pepper 2 handfuls fresh green beans , cut in half 1 large tomato, diced 2 eggs 2 handfuls ...
I think it needed more greens, so I added some baby spinach, lettuce and cucumber. I also didn't have that dressing and actually just left it seasoned with the salt and pepper and that tasted re...