Smoked Salmon Salad
6 T. OLIVE MILL olive oil
3 T. OLIVE MILL Fig Balsamic
6 cups baby greens
6 oz. thinly sliced smoked salmon
1 ½ T. drained capers
½ small red onion, thinly sliced
16 red cherry tomatoes
16 yellow pear or cherry tomatoes
Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper. Place greens in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salads with red onion and red and yellow tomatoes.
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