Bobbi’s Salmon & Green Bean Salad
8 to 10 ounces canned, baked or poached salmon, chilled, boned and flaked
3 ti 4 cups fresh green beans, snapped into 2” pieces, steamed to almost done, cooled
1 small Vidalia or Walla Walla sweet onion, separated into rings
1 ½ cups iceberg lettuce, shredded (optional)
1 medium tomato (sliced) or cherry tomatoes (optional)
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons lemon juice, fresh squeezed
2 teaspoons water
4 tablespoons fresh basil, chopped
½ to 1 teaspoon sea salt
Cracked pepper to taste
1 or 2 cloves garlic, minced
Toss salmon, beans and onion together in a large bowl. Measure vinegar, oil, lemon juice, water, basil, salt, pepper, and garlic into shaker container. Shake well. Pour dressing over salmon mixture and toss. Cover and refrigerate for 2 hours before serving.
Serve on bed of shredded lettuce. Garnish with tomatoes. Add boiled eggs for garnish, if desired.
Yield: 3 to 4 as main dish salad or 8 to 9 as a side salad
This recipe comes from the kitchen of Bobbi Powell, Kent, Washington.