Greek Salmon Chef Salad
The chef’s salad gets a Mediterranean update with Kalamata olives, salmon, and balsamic dressing.
Ingredients
- 1 (5 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 1 (8 oz) package spring mix salad greens
- 4 hard boiled eggs, quartered
- 1/4 cup pitted kalamata olives
- 1/4 cup cherry tomatoes, halved
- 1/2 cup Wish-Bone® Balsamic Vinaigrette Dressing
- black pepper, to taste
- chopped parsley, to taste
Instructions
- Evenly divide salad greens among four salad plates.
- Top with eggs, olives, tomatoes, and salmon. Drizzle with dressing, black pepper, and parsley.
- Serve immediately.
