Advertisement

Smoked Salmon and Warm Potato Salad with Walnut Vinaigrette

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a covered saucepan, cook potatoes in boiling salted water for 12 to 15 minutes or till just tender; drain well. Meanwhile, prepare the Walnut Vinaigrette.

    Advertisement
Instructions Checklist
  • Remove skin and bones from smoked salmon. Coarsely flake; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large mixing bowl combine drained potatoes and sweet pepper strips. Pour half of the Walnut Vinaigrette over the potato mixture. Toss lightly to coat.

Instructions Checklist
  • To serve, arrange romaine on 4 dinner plates. Top with radicchio and potato mixture on top of the romaine. Sprinkle with walnuts. Arrange salmon on top. Drizzle with remaining Walnut Vinaigrette. Serve immediately. Makes 4 main-dish servings.

Nutrition Facts (Smoked Salmon and Warm Potato Salad with Walnut Vinaigrette)

536 calories; 40 g total fat; 13 mg cholesterol; 622 mg sodium. 29 g carbohydrates; 4 g fiber; 17 g protein; 1118 IU vitamin a; 111 mg vitamin c; 71 mg calcium; 3 mg iron;

Walnut Vinaigrette

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a screw-top jar combine walnut oil, white wine vinegar, shallot, water, sugar, chives, brown mustard, sea salt, and hot pepper sauce. Cover and shake well. Serve immediately or cover and store in refrigerator up to 1 week. Shake just before serving. Makes about 1-1/4 cups.

    Advertisement

Reviews