Serves: 6-8
  • 1 bag (10-12 oz.) romaine lettuce, torn bite-size
  • 1 head butter lettuce, torn bite-size
  • 6-oz. package Traditional Alder-Smoked Salmon, cut into chunks
  • 1 package (10-oz.) frozen green beans, cooked, drained, chilled
  • 1 pint cherry tomatoes, halved (use red and yellow if possible)
  • 1 small green bell pepper, cut into rings
  • 1 small red onion, sliced, separated into rings
  • 3 hard-cooked eggs, peeled, cut into wedges
  • 3 small red-skinned potatoes, cooked, chilled, quartered
  • ½ cup ripe olives
  • ¾ cup bottled red-wine vinaigrette salad dressing
  • 2 tablespoons capers
  1. Line a large platter with the lettuce; mound smoked salmon in the center. Arrange beans,
  2. tomatoes, pepper rings, onion rings, egg wedges, potatoes and olives over the lettuce,
  3. around the salmon. Cover platter and chill at least 2 hours. Just before serving, drizzle
  4. with salad dressing, and sprinkle capers over.
  5. The ingredient list looks long, but none of it takes much time to prepare, and it can all be
  6. done ahead of time. Because this salad is one that needs to be made ahead and chilled, it
  7. is a good choice for Sunday night supper. When guests arrive, heat an assortment of fancy
  8. rolls (from your favorite bakery), and relax with the company. Everyone will be impressed
  9. and well-fed.
  10. The recipe can easily serve as many as you like--just increase the amount of ingredients and
  11. use a bigger platter.
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