Greek Salmon Salad

Serves: 4
Total Calories: 427


1/2 cup olive oil olive or vegetable oil or a combination
1/4 cup lemon juice
1 clove garlic minced
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon rosemary dried, crushed
1/8 teaspoon black pepper
1 (7 1/2-ounce) can red salmon
lettuce leaves
4 to 5 cups lettuce chopped iceberg (about 1 medium head)
1 cucumber large, peeled, halved lengthwise and sliced
8 ounces feta cheese cubed (about 1 3/4 cups)
1 (3 1/2-ounce) can olives pitted ripe or Greek olives
2 tomatoes medium, each cut in 8 wedges
1/3 cup green onion sliced
3 tablespoons capers drained


In a small bowl, whisk oil, lemon juice, garlic, oregano, salt, rosemary and pepper until blended set aside.

Drain salmon, remove bones and dark skin. Break into bite-size chunks set aside.

Line a large shallow bowl with lettuce leaves. Add chopped lettuce and cucumber. Arrange feta cheese, salmon and olives in a decorative design on top. Place tomatoes around edge. Sprinkle with green onions and capers. Pour half of dressing over salad. Pass remaining dressing separately.

Nutritional Facts:

Serves: 4
Total Calories: 427
Calories from Fat: 394

This Greek Salmon Salad recipe is from the Summer Salads Cookbook. Download this Cookbook today.

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