Recipe: Pj's Cold and Crisp Salmon Salad (with spinach, tomatoes and olives)

PJ'S COLD AND CRISP SALMON SALAD

"I made this summer salad from ingredients in my panty and fridge one day when was too hot to cook. It was cold and crisp. I could control salt and fats."

FOR THE SALAD:
1 package fresh spinach, cleaned and seems removed
1 (14.5 oz.) can no-salt DelMonte diced tomatoes, drained well
1 (16 oz.) can large pitted olives, drained very well and chopped
1 (1 lb.) can salmon, drained, cleaned, and broken into large pieces*
1 medium onion, sliced and separated into rings
Roquefort cheese (optional)
1 pkg garlic/herb croutons or French Bread

Everything but croutons/bread should be chilled.

In a large chilled salad bowl add the first four ingredients. Toss to mix. Add onion rings, Toss lightly. Plate. Top with croutons and roquefort cheese. Pass salad dressing.

*You could substitute broiled chicken breast for salmon, although I never tried it.

SALAD DRESSING

Olive oil
Dark red wine
Lemon juice
Lime juice
Worcestershire sauce
Granulated garlic
Pinch of sugar
Salt and pepper
Vinegar
Water

Make to your taste. I do not use a sweet dressing, nor one that is too sour. As I don't like vinegar I used it sparingly after all the other ingredients were added. I added a little water, too, so the dressing did not feel heavy on the palate.