Serves: 4
Total Calories: 427

1/2 cup olive oil olive or vegetable oil or a combination
1/4 cup lemon juice
1 clove garlic minced
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon rosemary dried, crushed
1/8 teaspoon black pepper
1 (7 1/2-ounce) can red salmon
lettuce leaves
4 to 5 cups lettuce chopped iceberg (about 1 medium head)
1 cucumber large, peeled, halved lengthwise and sliced
8 ounces feta cheese cubed (about 1 3/4 cups)
1 (3 1/2-ounce) can olives pitted ripe or Greek olives
2 tomatoes medium, each cut in 8 wedges
1/3 cup green onion sliced
3 tablespoons capers drained

In a small bowl, whisk oil, lemon juice, garlic, oregano, salt, rosemary and pepper until blended set aside.

Drain salmon, remove bones and dark skin. Break into bite-size chunks set aside.

Line a large shallow bowl with lettuce leaves. Add chopped lettuce and cucumber. Arrange feta cheese, salmon and olives in a decorative design on top. Place tomatoes around edge. Sprinkle with green onions and capers. Pour half of dressing over salad. Pass remaining dressing separately.

Nutritional Facts:

Serves: 4
Total Calories: 427
Calories from Fat: 394

More Recipes from the Summer Salads Cookbook:
Artichoke-Rice Salad
Avocado And Papaya Platter
Bean-Squash Salad
Caesar Salad
California Cooler Salad
Cantaloupe Salad
Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
Surf Salad In Puff Bowl
Sweet and Sour Spinach Salad
Teriyaki Beef Salad
Turkey Medley Surprise