Ingredients

• 8 ounces small red potatoes, scrubbed and halved
• 6 ounces green beans, preferably thin haricots verts, trimmed and halved
• 2 tablespoon 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

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Cooking Directions

Step 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.

Step 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.

Step 3

Divide the salad and smoked salmon between 2 plates.