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Dressing:
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1 c. sun-dried tomatoes in olive oil, chopped (reserve and use oil)
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1 c. olive oil
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1-2 cloves garlic, crushed & chopped
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3 T. cider vinegar
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Juice of 2 lemons
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1 lb. pkg. bow tie pasta, cooked/drained/cooled
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2-3 c. hot-smoked salmon (kippered- not lox), chopped
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1 cucumber, split, scored, seeded and sliced
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2 large tomatoes chopped (or 3 doz. grape tomatoes, halved)
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2/3 c. quartered artichoke hearts
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2/3 c. hearts of palm- sliced into coins
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1 small red bell pepper, julienned
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½ c. black ripe olives, sliced
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½ c. parsley, chopped
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S&P to taste
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