Salmon and Vegetable Salad
A simple main dish salad composed of marinated vegetables and ready-to-use canned salmon.
1/2 cup olive or vegetable oil
1/4 cup red wine vinegar
2 tablespoons minced parsley
1 tablespoon minced chives or green onion
1/8 teaspoon salt
Freshly ground pepper to taste
2 1/2 cups sliced, cooked new potatoes
2 1/2 cups cauliflowerets, cooked until crisp-tender
2 1/2 cups celery sticks or fennel strips, cooked until crisp-tender
1 (14.75-ounce) can salmon, or 2 (7.5-ounce) cans
- For Vinaigrette Dressing: Combine all ingredients, mixing well. Makes about 3/4 cup.
- For Salad: Marinate vegetables in Vinaigrette Dressing at least one hour. Drain and arrange on platter; reserve dressing.
- Drain salmon; break into chunks. Arrange with vegetables on platter.
- Drizzle with remaining Vinaigrette Dressing.
Makes 6 servings.