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Salmon Flower Salad

salad.queen's picture
Ingredients
  Salmon 1 Can (10 oz)
  Tomato 1 Large
  Marinated artichoke hearts 6 Ounce (1 Jar)
  Lettuce head 1⁄2
  Green pepper 1⁄2 Large, thinly sliced
  Hard cooked eggs 2 , thinly sliced
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Horseradish 1 Teaspoon
  Freshly ground pepper To Taste
Directions

Drain salmon; remove bones and skin.
Separate into bite-size chunks.
Cut tomato into 12 wedges.
Drain artichoke hearts, reserving 2 tablespoons marinade.
Tear lettuce into large pieces; arrange on four individual serving plates.
In a circular pattern, arrange tomato wedges alternately with green pepper strips, artichoke hearts and egg slices on each plate.
Place salmon in centers.
Mix together sour cream, horseradish and reserved artichoke marinade.
Spoon decoratively over salad.
Sprinkle ground pepper over dressing.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
4

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