Marinate vegetables in Vinaigrette Dressing at least one hour. Drain and arrange on platter; reserve dressing. Drain salmon; break into chunks. Arrange with vegetables on platter. Drizzle with remaining Vinaigrette Dressing. Makes 6 to 8 servings.

Vinaigrette Dressing: Combine ½ cup olive or vegetable oil, ¼ cup red wine vinegar, 2 tablespoons minced parsley, 1 tablespoon minced chives or green onion, 1/8 teaspoon salt and dash of pepper; mix well. Makes about ¾ cup.