6 cups (64 oz.) prepared Italian dressing
7 cans (14.75 oz. each)* canned or pouched Alaska Salmon,
drained and chunked or 6 lb. 8 oz. leftover grilled fresh
Alaska Salmon, chunked
3 lb. butter, mesclun or baby lettuces
4 lb. 8 oz. red potatoes, cooked and quartered
3 lb. whole green beans, thawed or blanched
4 lb. tomatoes, vertically sliced
16 oz. olives
12 hard-cooked eggs, halved
Capers, as needed
*For canned, remove skin and bones
Drizzle 1 cup dressing over salmon; cover and set aside.
Drizzle 1 cup dressing over warm potatoes; cover and set aside.
For each serving, arrange on lettuce leaves the potatoes, green beans, tomatoes, olives, egg halves, and 3 to 4 oz. salmon. Sprinkle capers on egg halves. Serve with 2 oz. additional dressing on the side.
FOR YOUR DISPLAY:
“Chunks of Wild Alaska Salmon marinated in a light vinaigrette, served over mixed greens with crisp-tender green beans, potatoes, olives and hard-cooked egg.”