salmon and white bean salad with tarragon vinaigrette
 
this summery salad is perfect for entertaining on warm evenings or for 
a flavorful lunch. join author jean anderson all june long at the quick 
and easy recipes board. 
 
serving: 3 
prep time: 15 minutes 
cook time: 25 minutes 
total time: 40 minutes 
 
3 Tbsp  extra-virgin olive oil
2 Tbsp  tarragon vinegar
1 tsp  dried tarragon, crumbled
1 tsp  dijon mustard
1/2 tsp  sugar
1/2 tsp  salt
1/4 tsp  freshly ground black pepper
1 large  scallion, trimmed and sliced very thin (include some of the
  green tops)
1 small  celery rib, trimmed and sliced very thin
1   mediumsized red-ripe tomato, cored, seeded, and diced
  one 15 1/2-ounce can navy or pea beans, rinsed and drained well
  one 6-ounce can salmon, drained and flaked
 
combine oil, vinegar, tarragon, mustard, sugar, salt, and pepper in 
large salad bowl. 
add all remaining ingredients and toss well to mix. serve at room 
temperature. 
 
variation: tuna and chickpea salad with dill vinaigrette - prepare as 
directed, substituting 2 teaspoons freshly snipped dill or 1 teaspoon 
dill weed for tarragon, 2 tablespoons white wine vinegar for tarragon 
vinegar, one 1-pound can chickpeas for navy beans, and on 6-ounce can 
solid white tuna for salmon. also add 1 tablespoon well-drained small 
capers. 
 
source: 
http://home.ivillage.com/cooking/recipes/display/0,,gfqm,00.html 
 
 
 
 
 
 
(ID: 74920) Mirror: rec.food.recipes: Tue, Feb 1, 2005


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