Salmon Salad Provencal

• 13 cup lemon juice
• 13 cup olive oil or 13 cup vegetable oil
• 1 teaspoon sugar
• 12 teaspoon dry mustard
• 12 teaspoon salt
• 14 teaspoon basil leaves
• 14 teaspoon oregano leaves
• 1 lb salmon, poached or 1 (15 1/2 ounce) can salmon, drained and flaked
• 34 lb tiny new potatoes, cooked and quartered
• 12 lb fresh green beans or 1 (9 ounce) package frozen cut green beans, cooked and chilled
• lettuce leaf
• tomatoes, hard-cooked eggs and ripe olives for garnish

1. In large shallow dish, combine lemon juice, oil, sugar, mustard, salt, basil and oregano; add salmon and potatoes.
2. Cover and chill.
3. Arrange salmon, potatoes and green beans on lettuce; garnish with tomatoes, eggs and olives.
4. Spoon remaining dressing over salad.

lemon juice, olive oil, sugar, mustard, salt, basil, oregano, salmon, tiny new potatoes, green beans, tomatoes

Taken from www.food.com/recipe/salmon-salad-provencal-317597 (may not work)