Salmon Salad

Looking for something light and healthy? This Salmon Salad fits the bill!

I served it with pitas crisps, topped with a little cheese.

SONOMA CHOPPED SALMON SALAD
¾ C cooked salmon, flaked
1 medium cucumber, chopped
¼ C scallions, thinly sliced
½ C yellow bell pepper, chopped
1 1/3 C seeded tomatoes, chopped
1/4 C chopped onion
2 T ripe olives, chopped
2 t small capers, drained

Lemon vinaigrette (below)

Coat 2-3 large cereal bowls with nonstick cooking spray. Equally divide and layer ingredients in each cup in the flowing order:
Salmon
Scallions
Bell pepper
Tomatoes
Onion
Cucumber
Cover tops with plastic wrap and firmly press mixture into cups with a soup can or similar object slightly smaller than diameter of cup.

To serve, invert salads onto salad plates; carefully lift off cups. Sprinkle with olives and capers; drizzle with Lemon Vinaigrette:

In small jar combine 3 T EVOO, 3 T finely shredded lemon peel, 3 T lemon juice, ½ t sugar, ¼ t kosher salt, and several dashes bottled hot pepper sauce. Shake well.


from Sonoma Cookbook