• 1 large head iceberg lettuce
• 4 Dierbergs Signature Smokehouse Smoked Salmon fillets, flaked
• ⅓ cup thinly sliced red onion
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons prepared horseradish
• 1 teaspoon anchovy paste
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ¼ cup Dierbergs extra virgin olive oil
• 1 cup seasoned croutons
• ½ cup shaved parmesan cheese

FOR SALAD: Stand lettuce on core. Slice off rounded ends on left and right sides. Cut remaining lettuce into 4 even slices.

 

Place each lettuce slice on individual serving plate. Trim away core if necessary.

 

Top each with salmon and red onion.

 

FOR HORSERADISH VINAIGRETTE: In small bowl, stir together white wine vinegar, lemon juice, horseradish, anchovy paste, Dijon mustard, and Worcestershire sauce. Whisking vigorously, add olive oil in slow, steady steam until well mixed.

 

TO SERVE: Drizzle Vinaigrette over salads; sprinkle croutons and parmesan over tops.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 581
Cholesterol: 85 mg
Fat: 36 g
Sodium: 921 mg
Carbohydrates: 31 g
Protein: 33 g
Fiber:
Saturated Fat: N/A