Salmon and Green Bean Salad

Description
This recipe turns a piece of leftover salmon into a satisfying main dish for four. Feel free to substitute dill or chives for the herbs listed.

Ingredients
2 tablespoons lemon juice 2 teaspoons whole-grain Dijon mustard 1/3 cup olive oil 3 cups cooked green beans 8 cherry tomatoes 8 black olives, pitted and coarsely chopped 1 shallot or 1/4 small onion, diced 1/4 cup fresh basil, finely chopped 1/4 cup fresh parsley, finely chopped Salt and pepper 12-ounce salmon steak, grilled or broiled, chilled, or one 12 ounce can 6 cups mixed salad greens 1 roasted red pepper, cut into strips

Directions
1. In a large bowl, combine lemon juice and mustard; whisk until blended. Add olive oil in a thin, steady stream, whisking constantly until smooth. Add green beans, tomatoes, olives, shallot, basil and parsley and toss to coat. Season with salt and pepper to taste. 2. Cut salmon into 1-inch cubes; add to salad. Toss gently to coat. Arrange greens on serving plates; top with salmon mixture. Garnish with pepper strips.