Salmon Flower Salad
|Salmon||1 Can (10 oz)|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Green pepper||1⁄2 Large, thinly sliced|
|Hard cooked eggs||2 , thinly sliced|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
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.