 |
| Chop veggies |
 |
| Layer in bowl |
 |
| Enjoy! |
¾ C cooked salmon, flaked
1 medium cucumber, chopped
¼ C scallions, thinly sliced
2 T ripe olives, chopped
½ C yellow bell pepper, chopped
2 t small capers, drained
1 1/3 C seeded tomatoes, chopped
¼ C chopped onion
Lemon vinaigrette (below)
Equally divide and layer ingredients in 2 cereal type bowls in the flowing order:
Salmon
Scallions
Bell pepper
Tomatoes
Onion
Cucumber
Use bottom of coffee mug to press mixture firmly into bowls.
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.
Recipe from The New Sonoma Diet Cookbook
