Title: Smoked Salmon, Tomato & Green Onion Salad
Categories: Shellfish Salad Smoke Salmon
Yield: 2 Servings
| 1/2 | c | Chopped seeded peeled tomato |
| 1/3 | c | Chopped Maui onion or other sweet white onion |
| 1/4 | c | Sliced green onions |
| 1 | tb | Vegetable oil |
| 1 | tb | Fresh lemon juice |
| 3 | oz | Salmon*, kippered or BBQ'd, skinned, bones removed & diced |
| | | Butter lettuce leaves |
Combine first 5 ingredients in medium bowl. Stir to blend. Mix in salmon.
Season to taste with salt and pepper. Cover salad and refrigerate until
well chiled, about 2 hours. Arrange lettuce on 2 plates. Divide salmon
mixture between plates. *Smoke-cured salmon is available in the deli
section of most supermarkets. Source: Bon Appetit; June 1994. MM by Lyn.