Mount Vernon Northwestern Washington Research and Extension Center

Vegetable Research and Extension

Photo collage of watermelon tasting, tractor, dry beans

Salmon

Ruby's Smoked Salmon Salad

Recipe by The Chefs at Ruby's Café and Grill (360) 352-3318
700 E 4th Ave. Olympia, WA 98501

Desired Amounts of:
Granny Smith Apples
Dry Smoked Salmon
Red Leaf Lettuce

Caper Balsamic Vinaigrette:
1 cup Olive Oil
4 garlic cloves, minced
2/3 cup Balsamic Vinegar
1 Tbs. fresh Thyme
1/2 Lemon squeezed of juice
Salt and Pepper to taste
1/2 cup Capers, chopped

Chevre Cheese
Whole capers
chopped parsley for garnish

Peel, core and dice the apples. Break apart the smoked salmon to desired consistency. Rinse the red leaf lettuce and dry. Slice the lettuce with a sharp knife, cross wise, leaving long 1 inch wide strips.

Toss lettuce with desired amount of vinaigrette and top with apple cubes, smoked salmon and chevre.

Garnish with whole capers and chopped parsley.

Note: Smoked Chicken or Duck is a wonderful substitute for the Salmon

Food from the Field

Local farmers areproviding new foods for your table. Buying local produce not only gives you fresh, nutritious food, but also enhances your community. This recipe series is produced by WSU Extension Agricultural Systems Program and Gayle Alleman, MS, RD. You can contact us at: 360-740-1295 milesc@wsu.edu http://vegetables.wsu.edu

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