• 8 slices of bacon
• 4 cups potatoes, cooked, peeled, chilled and cut into 1 inch pieces
• 1 tsp. garlic salt
• 1 tsp. seasoned pepper
• 1 cup mayonnaise type salad dressing
• 2 Tbs. balsamic vinegar
• 1/4 cup lemon juice
• 1/2 tsp. hot red pepper sauce
• 1/4 cup sweet pickle relish
• 1 Tbs. plus 1 tsp. prepared mustard
• 4 cups Romaine lettuce, torn
• 3/4 lb. salmon, cooked, chilled, flaked
• 1 Tbs. plus 1 tsp. capers, drained
• 4 hard-boiled eggs, chopped

Cook bacon in a heavy nonstick skillet over medium high heat 7-8 minutes, turning occasionally until just crisp. Drain on paper towels. Crumble and set aside. Discard all but 1/4 cup bacon drippings. Add potatoes to skillet. Season with garlic salt and seasoned pepper to taste and sauté 25-30 minutes over medium high heat, stirring occasionally until golden and crisp. Meanwhile, combine next 6 ingredients in a small bowl. Mix thoroughly and set aside. Place lettuce in a large salad bowl. When potatoes are cooked, immediately add to lettuce and toss. Add flaked salmon, chopped cooked eggs, capers, dressing and salt and pepper to taste. Toss to combine. Serve sprinkled with crumbled bacon.

Per serving: calories 634, fat 34.1g, 48% calories from fat, cholesterol 310mg, protein 32.7g, carbohydrates 51.1g, fiber 3.9g, sugar 19.9g, sodium 1242mg, diet points 15.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.1, Bread: 2.5, Lean meat: 1.4, Fat: 5.4, Sugar: 0.3, Very lean meat protein: 2.6

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The recommended wine is: Fumé Blanc.