Leftover Salmon Salad

Myrle Dayhuff

This salad is so good and a great way to use leftover salmon.

2-3 cup cooked, boneless, skinless salmon
1 pkg. frozen peas
6 hard boiled eggs, chopped
1 cup celery, chopped
1/2 of a medium red onion, halved and sliced
1/4 cup sliced black olives, drained well
1 head red lettuce
Small fresh tomatoes, quartered

Dressing:
2/3 cup mayonaise
2 Tbsp. lemon juice
1 Tbsp. fresh dill weed, chopped
1/2 tsp. Beau Monde seasoning

Mix dressing ingredients and let chill. Top lettuce with salmon, peas, eggs, celery, onion, olives and tomatoes. Top with dressing.