This classic salad is carefully arranged on a large platter for presentation. The salmon is very important in this recipe, so it's best to use red or sockeye canned salmon, with the bones and skin removed.
Prep Time: 25 minutes
Ingredients:
- 1 head butter lettuce, torn
- 1 bunch frisee lettuce, torn if necessary
- 14 oz. can red sockeye salmon, drained, skin and bones removed
- 2 cups frozen green beans, cooked and drained
- 2 tomatoes, cut into wedges
- 1/4 cup sliced ripe olives
- 2 hard cooked eggs, quartered
- 1 can potatoes, diced
- 1/2 cup oil and vinaigrette salad dressing
Preparation:
On a large platter, arrange all ingredients on a bed of butter lettuce and frisee. Drizzle with vinaigrette and serve. Serves 6-8
