Vinaigrette:

1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 green onion, minced
Freshly ground pepper, to taste

Salad:

1 can (15 ounces) canned beets, drained, cut into wedges
1 can (15 ounces) small, unsalted white potatoes, drained, cut into wedges
1 can (14 1/2 ounces) 50% less-salt green beans, drained
2 large tomatoes, cored and cut into wedges
1 can (6 1/2 ounces) skinless pink salmon or canned tuna packed in water
2 large hard-cooked eggs, peeled and sliced
6 canned black olives, sliced
1 tablespoon capers, optional
2 tablespoons chopped parsley

Preparation Time: Approximately 15 minutes

For the vinaigrette: Whisk the olive oil, vinegar, green onion and pepper until combined. Set aside.

For the salad: Arrange beets, potatoes, green beans and tomatoes into a bicycle-wheel spoke pattern on six plates. Spoon the salmon in the center of each plate. Garnish with the hard-cooked eggs. Sprinkle with olives and capers, if desired. Drizzle vinaigrette over each salad and garnish with chopped parsley.

Servings: 6

Submitted by: Canned Food Alliance