Betty’s Smoked Salmon Salad

Betty Ann Sepulveda Soto, Las Vegas, Nevada

• 6 to 8 oz. smoked or kippered salmon, flaked
• 3 med. tomatoes, cut into wedges
• 1 med. Maui onion, sliced
• 1/2 head iceberg lettuce, sliced
• 1/2 bunch watercress leaves, chopped
• 1 bunch Chinese parsley, chopped
• 1/2 c. salad oil
• 2 T. shoyu
• 2 T. red wine vinegar
• 1/2 tsp. ground black pepper

Flake the salmon. In a large bowl, add the salmon, tomatoes, onion, lettuce, watercress and Chinese parsley. In a small bowl, mix together the salad oil, shoyu, vinegar and pepper. Toss gently to mix. Serves 6 to 8.