Salads and Dressings
6 cups torn mixed greens
6 red skinned new potatoes, cooked, sliced
1 cup fresh green bean pieces, cooked, chilled
1 cup seedless cucumber slices
2 plum tomatoes, sliced
Grill salmon over medium-high coals until fish flakes easily with a
fork, about 10 minutes. Meanwhile, place greens on individual
serving plates. Arrange potatoes, green beans, cucumber and tomatoes
over greens. Break cooked salmon into chunks with fork; arrange on
salads. Serve with Mustard Vinaigrette (see next
recipe). Makes 4 servings.
Variation: Substitute one pound boneless, skinless chicken breast halves for salmon.
Grill 5-7 minutes on each side or until center is no longer pink;
slice. Continue as directed.
