Smoked Salmon Salad (Nicoise-Style)

• 1 (10 -12 ounce) bag romaine lettuce (torn into bite-size pieces)
• 1 head butter lettuce (torn into bite-size pieces)
• 8 ounces smoked salmon (very thinly sliced)
• 1 (10 ounce) package frozen green beans (cooked, drained & chilled)
• 1 pint cherry tomatoes (halved)
• 1 small green bell pepper (cut into rings)
• 1 small red onion (sliced & separated into rings)
• 3 eggs (hard-boiled, peeled & cut into wedges)
• 3 small red potatoes (cooked, chilled & quartered)
• 1/2 cup black olives
• 3/4 cup vinaigrette dressing (bottled red wine)
• 2 tablespoons capers

1. Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
2. Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
3. Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
4. HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

romaine lettuce, butter, salmon, green beans, cherry tomatoes, green bell pepper, red onion, eggs, red potatoes, black olives, vinaigrette dressing, capers

Taken from www.food.com/recipe/smoked-salmon-salad-nicoise-style-205635 (may not work)