Cold Salmon Salad

Total time: 10 minutes
    You can buy smoked salmon, either dry or moist, or use home-smoked.  You could also use cold, leftover grilled or poached salmon.  It makes a light, healthy first course.  For a light lunch, add a boiled egg, and a bit more tomato and some country bread. 

 Ingredients:

• 6oz (180gr) smoked or poached salmon filet
• 1 large, ripe tomato
• 2oz (60gr) feta cheese
• black pepper
• Lettuce - enough for 2 small salads
• Creamy Herb Dressing:
• 1/2 cup (4oz, 120gr) Greek or plain yogurt
• 1 tbs Dijon-style mustard
• 1 tbs lemon juice
• 1 tbs fresh snipped chives        Substitute 2 tsp dried
• 1 tbs fresh snipped tarragon    Substitute 2 tsp dried
• 2 tbs good olive oil

 Instructions:

• Creamy Herb Dressing:
• In small bowl whisk yogurt, mustard and lemon juice. 
• Add oil, a bit at a time and whisk well. 
• Add herbs.  This will keep a week
• Salad:
• Prepare lettuce - wash and spin dry. 
• Tear lettuce and put into a medium bowl. 
• Add 1 - 2 tbs dressing and toss to coat. 
• Arrange on 2 plates. 
• Slice tomato and arrange around lettuce. 
• Cut or crumble feta and add to plates. 
• Flake or cut salmon and add to salads, arranging nicely. 
• Drizzle with a bit more dressing. 
• Sprinkle with pepper and serve.