1 (1 lb.) can salmon, drained & broken into chunks
1 bunch water cress
1 sliced, hard cooked egg
Oil & vinegar dressing
Lettuce leaves

Line a salad bowl with lettuce leaves. Place 3/4 salmon on lettuce. Top with water cress. Add remaining salmon. Garnish with egg slices. Serve with Oil and Vinegar dressing. Serves 6.