Cold Salmon and Green Bean Salad with Chopped Seasoned Tomatoes and White Wine Vinaigrette


November 14, 2016 By:
Tagged: Dinner Dinner. Low-Fat Low-Fat. Salads Salads. Appetizers & Snacks Appetizers & Snacks. Low Calorie Low Calorie. Sides Sides. Seafood Appetizers Seafood Appetizers. Sides Sides. Salads Salads. Tomatoes Tomatoes. Salmon Salmon. Summer Dinner Summer Dinner. Lunch Lunch. Low Calorie Low Calorie. Mediterranean Mediterranean. Appetizers Appetizers. Healthy Healthy. Green Beans Green Beans. Summer Dinner Summer Dinner. 30 Minutes or Less 30 Minutes or Less. Heart Healthy Heart Healthy. Mediterranean Mediterranean. Gluten-Free Gluten-Free. Lenten Recipes Lenten Recipes. Entrees Entrees. Salmon Salmon. Seafood Salad Seafood Salad. Quick Dinner Quick Dinner. Under the Sea Under the Sea. Heart Healthy Heart Healthy. Seafood Seafood. Green Beans Green Beans.
Prep:
20 minutes
Cook:
10 minutes
Serves:
4
Salty tomatoes, cool seasoned salmon, fresh chives and parsley and tangy white wine, Dijon vinaigrette -- what could be better for a light dinner or brunch? For families who want to get more salmon in their diets but who are on a tight budget, add a few potato wedges and viola, you'd got a salmon version of a Nicoise salad.

Ingredients

Select ingredients:

Directions

  1. Boil green beans until al dente -- do not over cook. They should still be crunchy. Let cool and chop into approximately 1-inch length pieces. Chop tomatoes into small pieces and place in a mixing bowl. Add a pinch of salt to the tomatoes and let sit.
  2. Mix vinegar, olive oil, pinch of salt, pinch of pepper, Dijon mustard, chopped chives and chopped parsley together. Whisk well until thoroughly blended. Retrieve cold salmon from fridge (check your Food Lion freezer for easy to heat salmon or pan roast and cool it before use). Tear into pieces, keeping them large enough to mix well into the salad, but small enough to incorporate into each bite.
  3. Combine tomatoes, cooled green beans and salmon Dress salad with a light hand, stirring gently and adding just enough dressing to accent the salad. Don't add too much dressing at a time or it will overpower the salad and make it soggy. Serve immediately with crackers or toast.