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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
2 cups potatoes cubed cooked (about 2 medium)
1 7 1/2-ounce can red salmon
Lettuce leaves
4 cups iceburg lettuce chopped
1 cucumber large, peeled, halved lengthwise and sliced
6 ounces feta cheese crumbled
1 3 1/4-ounce can olives pitted ripe or Greek olives
2 tomatoes medium chopped
1/3 cup green onions sliced
3 tablespoons capers drained
In a small bowl, whisk oil, lemon juice, garlic, oregano, salt, rosemary and pepper until blended. Place potatoes in a shallow dish. Drizzle with 2 tablespoons of the dressing and toss lightly; set potatoes and remaining dressing 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 potatoes, feta cheese, salmon and olives in a decorative design on top. Place tomatoes around edge. Sprinkle with green onions and capers. Pour half of the dressing over salad. Pass remaining dressing separately.
* If you prefer, use 1 can (6 1/2 oz.) skinless, boneless pink salmon, drained. There will be no bones or dark skin to remove.
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