Marinated Vegetable Salad With Salmon

Marinated Vegetable Salad With Salmon
Sam Jones/Quinn Brein


4 celery ribs
3 large carrots
2 large zucchini
2 cups broccoli florets
1 pound cooked salmon
crisp salad greens


Thinly slice celery, carrots, and zucchini on the diagonal. Steam celery, carrots, zucchini, and broccoli 3 minutes or until crisp-tender. Place vegetables in a 3-quart casserole dish.

Pour dressing over vegetables; refrigerate at least 1 hour or overnight.

Grill or broil the salmon. Place it on the crisp salad greens in center of a platter. Arrange marinated vegetables around salmon and pour any remaining dressing over it.

The salmon can be eaten warm, at room temperature, or chilled.



Serves 4

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