2 cobs Ontario Sweet Corn, husked and cut into 1-inch pieces
1/4 lb Ontario Green Beans
1 head Ontario Bibb or Boston Lettuce
2 hard-cooked eggs, quartered
1 can 6-1/2 oz chunk salmon, well drained
1 Ontario Sweet Red Pepper, cut into strips
1 Ontario Tomato, cut into 8 wedges
8 black olives
1/3 cup olive oil
2 tbsp red wine vinegar
2 cloves Ontario Garlic, minced
1 tbsp finely chopped fresh Ontario Herbs (such as Basil, Parsley or Thyme)
Salt and pepper to taste
In large pot of boiling water, cook corn for 3 minutes until almost tender.
Add beans and cook for 1 more minute. Drain and immediately rinse under cold running water to stop cooking.
Arrange lettuce leaves over platter about 15-inches in size.
Arrange beans on lettuce, followed by eggs, salmon, red pepper, corn and tomato.
Scatter with olives.
In small bowl, whisk together oil, vinegar, garlic, herbs, and salt and pepper to taste; drizzle over salad.