Salmon Platter Salad
|Canned salmon||15 1⁄2 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Cucumber slices||1 Cup (16 tbs)|
|Pimiento strips||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs) (Salad Greens)|
|Dried dill weed||1 Teaspoon|
Chill can of salmon.
Cook asparagus in boiling salted water until just tender.
Drain and place in shallow glass container.
Combine oil, lemon juice, mustard, salt and pepper.
Pour over asparagus.
Marinate for 1 hour.
Drain, reserving marinade.
Drain salmon and remove from can in one piece.
Place salmon and asparagus on platter lined with greens.
Garnish with tomato wedges, cucumber slices, pimiento strips and radish roses.
Combine reserved marinade with sour cream.
Blend in dill weed.
Season with additional salt and pepper to taste.