8 ounces skinless salmon fillet Fine Herb Vinaigrette (recipe below)
1 pkg. (8 oz.) DOLE Classic Romaine Blend
1 medium tomato, chopped
1 small avocado, peeled, pitted and cubed
1/2 cup diced peeled cucumber
1/4 cup sliced green onions
Fine Herb Vinaigrette:
Whisk together 1/2 cup vegetable oil, 1/4 cup red wine vinegar, 1/2 teaspoon each finely chopped fresh oregano or fresh tarragon, fresh basil, fresh parsley, 3 drops hot pepper sauce, salt and ground black pepper, to taste.
Makes about 1 cup.
Brush salmon with 1 to 2 tablespoons Fine Herb Vinaigrette.
Cook in nonstick skillet over medium heat 8 to 10 minutes, turning once, or until desired doneness.
Remove and cool; flake into bite size pieces.
Combine lettuce, flaked salmon, tomato, avocado, cucumber and green onions in large bowl.