Pink Salmon Salad with Warm Walnut Dressing

Ingredients

• 1 bunch arugula leaves
• 1 bunch baby romaine lettuce
• 16 black olives, pitted
• 16 cherry tomatoes, halved
• 1 (213 gms.) Century Pink Salmon; drained, skin & bones removed
• 1 lemon
• 1 tsp. ground pepper, freshly ground
• For the dressing:
• 1 cup walnuts, chopped
• 1 cup olive oil
• sprigs or rosemary

Instructions

1. Break salmon into chunks; set aside.
2. To prepare the dressing:
3. Roast walnuts in a pan without oil for about 2 minutes. Pour olive oil and add rosemary. Cook over low heat for 2 minutes; set aside.
4. Arrange arugula, lettuce, olives and tomatoes on a large platter.
5. Top with salmon chunks.
6. Pour warm dressing over prepared salad.
7. Finish with a squeeze of lemon and cracked pepper. Makes 6 servings