Alaska Salmon and Vegetable Salad Vinaigrette

ALASKA SALMON AND VEGETABLE SALAD VINAIGRETTE

2-1/2 cups sliced, cooked new potatoes
2-1/2 cups cauliflowerets, cooked until crisp-tender
2-1/2 cups celery sticks or fennel strips, cooked until crisp-tender
Vinaigrette Dressing
1 can (15-˝ oz.) Alaska Salmon*

Marinate vegetables in Vinaigrette Dressing at least one hour. Drain and arrange on platter; reserve dressing. Drain salmon; break into chunks. Arrange with vegetables on platter. Drizzle with remaining Vinaigrette Dressing. Makes 6 to 8 servings.

Vinaigrette Dressing: Combine ˝ cup olive or vegetable oil, Ľ cup red wine vinegar, 2 tablespoons minced parsley, 1 tablespoon minced chives or green onion, 1/8 teaspoon salt and dash of pepper; mix well. Makes about ľ cup.

*Two cans (7-1/2 oz. each) Alaska Salmon may be substituted.

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