Ingredients: 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 Cooking Instructions: 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 Post navigation
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