Ingredients
2 4-oz. cans salmon fillets (bonelss/skinless) drained
1 14-oz.can artichoke hearts, drained and chopped
1 8-oz. can sliced water chestnuts drained and chopped
1/4 cup balsamic vinegar
1/8 cup or 2 tbsp. extra virgin olive oil
dash garlic powder
dash fresh ground salt
dash fresh ground pepper
large iceburg lettuce leafs
Preparation
Mix all ingredients together in large bowl. Serve immediately or chill. When serving use lettuce leafs to wrap the salad mixture.
