By Juliana Goodwin
Ingredients
Dressing
3 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon dried dill weed
Pinch of salt and pepper
Salad
1 (10-inch) piece smoked salmon
2 cups new potatoes
2 cups fresh French green beans, trimmed
2 tablespoons niçoise or kalamata olives
1 small cucumber, sliced
1/2 cup jarred artichokes, drained
Directions
For dressing: Add all dressing ingredients to a lidded jar, and shake until combined. Set aside.
For salad: Boil potatoes in heavily salted water for 15 minutes or until tender. Drain and set aside.
In a separate pot, boil green beans for 8 minutes. Immediately rinse beans in cold water or drop in an ice bath. Set aside.
Note: This is a light, healthy and flavorful meal, perfect for the outdoors. If you want to take this on a picnic, prepare it in a large, lidded plastic container, adding dressing just before serving.
Category:
Al Fresco Fare
