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Salmon and Vegetable Salad

2 1/2 cups sliced, cooked new potatoes
2 1/2 cups cauliflowerets, cooked until crisp-tender
2 1/2 cups celery sticks or fennel strips, cooked until crisp-tender
Vinaigrette Dressing (recipe follows)
1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce) cans

1. Marinate vegetables in Vinaigrette Dressing at least one hour. Drain and arrange on platter; reserve dressing.
2. Drain salmon; break into chunks. Arrange with vegetables on platter.
3. Drizzle with remaining Vinaigrette Dressing.

Makes 6 to 8 servings.

Vinaigrette Dressing:

 

1/2 cup olive or vegetable oil

1/4 cup red wine vinegar

2 tablespoons minced parsley

1 tablespoon minced chives or green onion

1/8 teaspoon salt

Freshly ground pepper to taste

1. Combine all ingredients, mixing well. Makes about 3/4 cup.