Recipe: Holiday Niçoise Salad with Raspberry Vinaigrette

By Team Beachbody

This colorful salad can be served as a first course or a main course. With ingredients like tomatoes, green beans, cranberries, walnuts, and more, this salad looks almost as good as it tastes.

Raspberry Vinaigrette (can be made one day ahead):
• 4 Tbsp. raspberry vinegar
• 2 tsp. Dijon mustard
• 4 Tbsp. extra virgin olive oil
• 1 Tbsp. minced fresh tarragon
• Salt and pepper (to taste)

Niçoise Salad:
• 1 lb. salmon fillet
• Juice of 1 lemon
• 1 Tbsp. olive oil
• Salt and pepper (to taste)
• 2 Tbsp. chopped fresh dill
• 1 lb. mixed baby greens (rinsed)
• 2 small red potatoes, skin on, boiled and quartered
• 2 small purple Peruvian or blue potatoes, skin on, boiled and quartered
• 1 lb. fresh green beans, trimmed and blanched
• 2 large tomatoes, cut into wedges
• 4 large hard-boiled eggs, peeled and sliced
• 1/4 cup Niçoise olives
• 2 Tbsp. capers, rinsed
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/4 cup minced parsley

Preheat broiler to 400 degrees, or preheat gas, charcoal, or countertop grill. Whisk together ingredients for raspberry vinaigrette and refrigerate. (For convenience, dressing can be made up to one day ahead.) Cut salmon fillet into six serving-sized pieces. Combine lemon juice and olive oil in small bowl and brush onto both sides of each piece of fish. Then lightly salt and pepper each piece, sprinkle with fresh dill, and either grill or broil for about 10 minutes per side, or until cooked through. Remove from grill and set aside.

Toss mixed baby greens with a quarter of the raspberry vinaigrette, then divide greens between six medium-sized salad bowls. Arrange each of the remaining ingredients (except parsley) in its own separate section atop the mixed greens in a visually appealing, festive presentation: the salmon, potato halves, tomato wedges, green beans, egg slices, olives, capers, walnuts, and cranberries. Drizzle each serving with the remaining raspberry vinaigrette, then sprinkle with parsley, salt, and pepper. Bon appetit! Makes 6 servings.

Preparation Time: 20 minutes (cooking salmon), 20 minutes (preparing servings), up to 24 hours (chilling dressing, precooking and chilling potatoes and eggs).

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
402	28 g	8 g	35 g	20 g	3 g