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
 * ⅓ cup olive oil
 * 3 cups cooked green beans
 * 8 cherry tomatoes
 * 8 black olives, pitted and coarsely chopped
 * 1 shallot or (¼ small onion, diced, red, white, or yellow only)
 * ¼ cup fresh basil, finely chopped
 * ¼ cup fresh parsley, finely chopped
 * salt and pepper
 * 12 ounce salmon steak, grilled or broiled
 * 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.
 * 2) Add olive oil in a thin, steady stream, whisking constantly until smooth.
 * 3) Add green beans, tomatoes, shallot, basil and parsley and toss to coat.
 * 4) Season with salt and pepper to taste.
 * 5) Cut salmon into 1-inch cubes; add to salad.
 * 6) Toss gently to coat. Arrange greens on serving plates; top with salmon mixture.
 * 7) Garnish with pepper strips. Serve warm and plain or with any appetizer.