- 1 bunch arugula leaves
- 1 bunch baby romaine lettuce
- 16 black olives, pitted
- 16 cherry tomatoes, halved
- 1 (213 gms.) Century Pink Salmon; drained, skin & bones removed
- 1 lemon
- 1 tsp. ground pepper, freshly ground
- For the dressing:
- 1 cup walnuts, chopped
- 1 cup olive oil
- sprigs or rosemary
- Break salmon into chunks; set aside.
- To prepare the dressing:
- Roast walnuts in a pan without oil for about 2 minutes. Pour olive oil and add rosemary. Cook over low heat for 2 minutes; set aside.
- Arrange arugula, lettuce, olives and tomatoes on a large platter.
- Top with salmon chunks.
- Pour warm dressing over prepared salad.
- Finish with a squeeze of lemon and cracked pepper. Makes 6 servings
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