BETH COLLINS / KALAMATAS
Marinated Salmon Salad
1 lb cooked (grilled or poached) salmon (chilled well)
2 Tbsp capers (drained very well)
2 Tbsp diced red onion
2 Tbsp celery (finely diced)
1 clove fresh garlic (finely chopped)
¼ cup fresh lemon juice (approximately 2-3 lemons)
Zest of 1 lemon
1 Tbsp freshly chopped cilantro
Salt and pepper to taste
2 Tbsp olive oil
Carefully flake salmon into small pieces. Toss the salmon and the next eight ingredients together well. Drizzle and toss salad with olive oil. Serve well chilled. (Serves 4)
Kalamatas Greek Salad
1 head of Romaine lettuce, cut into bite size pieces
2 tomatoes cut into 8 wedges
1 cucumber, thinly sliced
16 each Kalamata olives
6 oz feta cheese, crumbled
4 each pepperoncini
8 oz Greek dressing
Divide and assemble ingredients onto 4 individual serving plates. Finish salads by drizzling dressing over each salad. (Serves 4)
