Ingredients
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1 (10 -12 ounce) bag romaine lettuce (torn into bite-size pieces)
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1 head butter lettuce (torn into bite-size pieces)
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8 ounces smoked salmon (very thinly sliced)
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1 pint cherry tomatoes (halved)
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1 small red onion (sliced & separated into rings)
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3 eggs (hard-boiled, peeled & cut into wedges)
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3 small red potatoes (cooked, chilled & quartered)
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1/2 cup black olives
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3/4 cup vinaigrette dressing (bottled red wine)
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2 tablespoons capers
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1 small green bell pepper (cut into rings)
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1 (10 ounce) package frozen green beans (cooked, drained & chilled)
Instructions
- Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
- Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
- Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
- HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.