Salmon and Vegetable Salad with Lemon-Dill Dressing

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

All of the components of this salad can be prepared in advance. Then when you’re ready to serve, line up the dinner plates and start building the salad. First the lettuces, then the marinated vegetables, next the salmon, and finally the dressing, the garnishes, and feathery dill sprigs.

Ingredients

  • 1 small head cauliflower, cut into florets (about 4 cups)
  • ¾ pound slender green beans, stem ends trimmed

Method

  • Set up a steamer in a wide shallow saucepan, placing the rack over simmering water. Add the cauliflower and green beans and steam, tightly covered, until vegetables are just tender, 5 to 7 minutes. Transfer to a colander and rinse with cool water to stop the cooking. Drain. Set aside.
  • In a food processor, blend the yogurt, oil, lemon juice, dill, sugar, and salt a