The smoky taste of the salmon adds boldness to this main-dish potato and sweet pepper salad.

Source: Midwest Living

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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

536 calories; fat 40g; cholesterol 13mg; carbohydrates 29g; insoluble fiber 4g; protein 17g; vitamin a 1117.6IU; vitamin c 111mg; sodium 622mg; calcium 70.7mg; iron 3.2mg.
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