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.