Smoked Salmon and Nicoise Salad
- 4 cups torn mixed salad greens
- 2 hard-cooked eggs, quartered
- 100 g smoked salmon, cut into strips
- 1/2 lb. (225 g) fresh asparagus spears, cooked, cut into 2-inch lengths
- 2 Tbsp. chopped fresh chives
- 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
- Cover four salad plates with greens.
- Top evenly with eggs, salmon, asparagus and chives.
- Drizzle with dressing just before serving.
eggs, salmon, lengths, fresh chives, italian dressing
Taken from www.kraftrecipes.com/recipes/smoked-salmon-nicoise-salad-109677.aspx (may not work)