Salmon Green Bean Salad
1 (6 or 7 oz) can salmon, drained, skin and bones removed, broken into chunks
2 cups frozen green beans, thawed
1 small onion, sliced and separated into rings
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons lemon juice
2 teaspoons water
3 tablespoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 large clove garlic, minced
1-1/2 cups shredded lettuce
1 medium tomato, cut into wedges, or 6 cherry tomatoes, halved
In medium bowl combine salmon, green beans, and onion. In small bowl, combine vinegar, oil, lemon juice, water, basil, salt, pepper, and garlic; mix well. Pour over salmon mixture; toss. Refrigerate to blend flavors, 30 minutes. Serve on bed of shredded lettuce; garnish with tomatoes.
Makes 3 servings.