Smoked Salmon Salad with Cream Cheese and Caper Dressing
Blend together cream cheese dressing. Set aside. Thinly slice a bagel into coins. I prefer onion bagels. Lightly toast the coins. Set aside.
Arrange salad plates with following:
Thinly sliced red onion
Fresh tomatoes in julienne slices
Smoked salmon stripped into bite-size pieces
Thinly sliced cucumber (optional)
Drizzle dressing over salad and top with toasted bagel coins.
Cream Cheese Dressing
8 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. loosely packed parsley leaves
1/2 c. chopped scallion
1/2 c. loosely packed dill sprigs, coarse stems discarded
1 tbsp. vinegar
1/4 c. vegetable oil
2 tsp. Worcestershire sauce, or to taste
2 tbsp. Half and Half
2 tbsp. capers, more if you really like them.
In a food processor blend the cream cheese, sour cream, parsley, and scallion, scraping down the side until the mixture is smooth. With the motor running add the vinegar, oil, Worcestershire sauce, Half and Half, and salt and pepper to taste. Blend the dressing until it is well combined. Add capers. (Makes 2 cups).
Martha started her career working on the production side of the newspaper/magazine industry. Among those publications were The Thrifty Nickle and The New Mexico Independent. Martha also was a Production Coordinator for Reddy Communications, a consulting/information research group for public utilities where she coordinated the production of 60 yearly publications. For more than two years, she was the Owner/Editor of The Chaparral News and it's Anthony Edition, a weekly news/classified ads publication in Chaparral, New Mexico with a circulation of appx. 6500. As a freelance writer Martha has had articles published in various newspapers in New Mexico and has produced informational products for political interests within the state. Martha currently resides in Berkeley Springs, WV and is working as a volunteer for various groups including 12 Habits For Wonderful People.