1/2 lb fresh green beans, trimmed,diagnally cut, cooked
6 cups packed mixed salad greens
2 cups cherry or yellow pear-shaped or teardrop tomatoes
17.5 oz can sockeye salmon,drained,boned, skin discarded,broken in chunks
16 ripe olives
Ground black pepper to taste
Instructions
Combine the salad dressing and tarragon in large bowl. Add the potatoes,green beans,salad breens, and tomatoes. Gently toss to coat ingredients. To serve,arrange the salad on plates. Top with salmon and olives. Season with pepper if desired.
Serve with bread.
Originally Submitted
1/27/2009
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