Ingredients
- 6 cups 6 cups (64 oz.) prepared Italian dressing
- 7 cans 7 cans (14.75 oz. each)* canned or pouched Alaska Salmon,
- drained and chunked or 6 lb. 8 oz. leftover grilled fresh
- Alaska Salmon, chunked
- 3 lb. 3 lb. butter, mesclun or baby lettuces
- 4 lb. 4 lb. 8 oz. red potatoes, cooked and quartered
- 3 lb. 3 lb. whole green beans, thawed or blanched
- 4 lb. 4 lb. tomatoes, vertically sliced
- 16 oz. 16 oz. olives
- 12 12 hard-cooked eggs, halved
- Capers, as needed
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- Drizzle 1 cup dressing over salmon; cover and set aside.
- Drizzle 1 cup dressing over warm potatoes; cover and set aside.
- For each serving, arrange on lettuce leaves the potatoes, green beans, tomatoes, olives, egg halves, and 3 to 4 oz. salmon. Sprinkle capers
- on egg halves. Serve with 2 oz. additional dressing on the side.
- FOR YOUR DISPLAY:
- Chunks of Wild Alaska Salmon marinated in a light vinaigrette, served over mixed greens with crisp-tender green beans, potatoes, olives and
- hard-cooked egg.
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