1/4 cup (50 mL) olive oil
1/4 cup (50 mL) canola oil
2 tablespoons (30 mL) cider vinegar
1/2 teaspoon (2 mL) granulated sugar
2 garlic cloves, minced
1/4 teaspoon (1 mL) dried basil
1/4 teaspoon (1 mL) lemon zest
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) black pepper
1 medium head red leaf lettuce
1 can (14-ounce/398 mL) artichoke hearts
1 cup (250 mL) cubed, cooked, cold sweet potato
1 cup (250 mL) cubed, cooked, cold red potato
1 cup (250 mL) chopped sweet red pepper
1/4 cup (50 mL) chopped green onion
1 salmon fillet, about 400 grams, cooked and cut in vertical slices
In a jar with a tight-fitting cover, combine all dressing ingredients; shake well, and refrigerate for 1 to 2 hours if time permits. Shake again before using.
Tear lettuce into pieces and line a low, wide salad dish. Rinse artichokes, drain on paper towels, and arrange on top of lettuce. Drizzle with half the salad dressing.
In a separate bowl, toss potatoes, pepper and green onions with remaining dressing. Arrange on top of lettuce and artichokes. Crown the salad with salmon slices. Makes 4 servings.