to try a different recipe
from one of my cookbooks.
Recipe of the Week:
Fresh Vegetable and Salmon Salad
Page 48 of Salmon, Desserts & Friends
Makes 4 servings
This fresh from the garden salad is one of our favorites! It is light and very quick to make.
For the dressing
¼ cup mayonnaise
¼ cup plain yogurt
2 tablespoons sherry vinegar
salt and freshly ground black pepper
Combine the mayonnaise, yogurt and vinegar. Season to taste with salt and pepper. Set aside.
Put the tomatoes, beans, zucchini and mushrooms into a large bowl.
Pour over the dressing.
Arrange salad greens on a serving dish. Add the vegetables and then the salmon.
Garnish with parsley and freshly ground pepper.