| 2 C | cut green beans |
| 2 C | red potatoes cut to bite size pieces |
| 2 C | fresh tomatoes |
| 1 C | fresh Vidalia onions, chopped |
| 1/2 fillet | salmon |
| dressing | 1/4 C oil |
| - | 1/4 C cider vinegar |
| - | 1/2 teas salt |
| - | 1/8 teas pepper |
| some | finely chopped fresh parsley |
| sprinkle | capers |
| 1. | Cook green beans and potatoes. Avoid overcooking. |
| 2. | preheat oven to 425 F. |
| 3. | Brush salmon with olive oil and cook until slightly flakey. |
| 4. | Chill all ingredients. |
| 5. | Make dressing. |
| 6. | Arrange on platter: Mound of salmon in the center, flanked by sections of green beans, potatoes, tomatoes, onion. |
| 7. | 20 minutes before serving, add dressing, tossing slightly, to each section to blend. |
| 8. | Sprinkle with finely chopped fresh parsley and capers to taste. |