Salmon, Sugar Snap Peas and Fingerling Potato Salad with Sweet Mustard
Dill Dressing

Ingredients
3/4 pounds fingerling potatoes or new potatoes
1/4 pounds haricots verts or small green beans
1/4 pounds sugar snap peas
1/4 cup white wine vinegar
3 tablespoons chopped fresh dill
2 tablespoons grainy Dijon mustard
3/4 teaspoon sugar
5 tablespoons olive oil
3 cups bite-size pieces Bibb or butter lettuce
1/4 seedless cucumber, halved lengthwise and cut crosswise into thin
slices
2 cans (7.5 oz. each) red salmon, drained and broken into big chunks,
with bones and skin discarded
1/8 cup thinly sliced red onion, soaked in water

Directions
1. Put potatoes in a 4-quart pot covered with cold water by 2 inches,
and simmer until barely tender, about 10 minutes. Add haricots verts
and
continue to cook for 2 minutes. Add sugar snap peas and continue to
cook
until all vegetables are just tender, about 1 minute more.

2. Drain in a colander and immediately stop cooking by plunging
vegetables in a bowl of ice and cold water. Stir gently, adding more
ice
if necessary, until cold. Drain vegetables well and halve potatoes
lengthwise. Pat vegetables dry with paper towels to prevent them from
diluting the dressing.

3. Whisk together vinegar, dill, mustard, and sugar. Add oil in a slow
stream until thickened and emulsified. Season with salt and pepper to
taste.

4. Gently toss cooked vegetables and potatoes with enough dressing to
coat.

5. Gently toss salad greens together with cucumber, green vegetables,
and potatoes. Arrange salad on a platter with salmon and drained red
onion. Season to taste with freshly ground black pepper and drizzle
with
some of the remaining dressing. Makes 4 servings.



Nutritional facts per serving
calories: 385, saturated fat: 3.5g, sodium: 654mg, carbohydrate: 21g,
fiber: 3g
_______________________________________