Serve Salmon Niçoise Cups from My Food and Family at your next luncheon! This easy main dish is perfect for a get-together or brunch!
What You Need
Original recipe yields 6 servings
1-1/2 cups cooked Israeli couscous
6 large Bibb lettuce leaves
1 cup halved trimmed French green beans, blanched, chilled
1/2 cup thin red pepper strips
1/4 cup slivered sweet onions
1/2 cup pitted Kalamata olives, halved
1 lb. cooked salmon, flaked into large chunks
3/4 cup KRAFT Red Wine Vinaigrette Dressing
1 Tbsp. lemon zest
2 tsp. chopped fresh thyme
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Let's Make It
Spoon couscous onto lettuce leaves on large plate; top with vegetables, olives and fish.
Whisk remaining ingredients until blended; drizzle over filled lettuce leaves.
Prepare using regular fresh green beans.
How to Blanch the Green Beans
Add beans to saucepan of boiling water; cook 3 min. Drain. Immediately rinse with cold water until beans are cooled.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.