Smoked Salmon Salad Nicoise

This twist on a classic salade Nicoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an nontraditional brunch, special weekend lunch or light supper.

INGREDIENTS:
8 ounces  small red potatoes, scrubbed and halved
6 ounces  green beans, preferably thin haricots verts, trimmed and halved
2 tablespoons  reduced-fat mayonnaise
1 tablespoon  white-wine vinegar
1 teaspoon  lemon juice
1 teaspoon  Worcestershire sauce
1 teaspoon  Dijon mustard
1/2 teaspoon  dried dill
1/4 teaspoon  freshly ground pepper
6 cups  mixed salad greens
1/2   small cucumber, halved, seeded and thinly sliced
12   small cherry or grape tomatoes, halved
4 ounces  smoked salmon, cut into 2-inch pieces

DIRECTIONS:
1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
2. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
3. Divide the salad and smoked salmon between 2 plates.

Tip:
MAKE AHEAD TIP: Store the potatoes and beans (Step 1) in an airtight container in the refrigerator for up to 2 days.