Salmon Spinach Salad
Prep Time
10 minutesCooking Time
12 minutesServing Size
1
Ingredients
For salad:
6g Kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes (or about 12 cherry/grape tomatoes cut in half)
1 hothouse cucumber, peeled, and sliced into 2,5cm cubes
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced, rinsed and dried
130g Ocean Spray® Craisins® Original Dried Cranberries
20 large basil leaves, coarsely chopped
24g capers, rinsed and drained
760g large croutons (homemade or 2,5cm cubes)
For vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Steps
To prep the salad, add spinach to your plate, and top with pecans, avocado, and Ocean Spray® Craisins® Dried Cranberries.
To cook the salmon, preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and add your salmon. Optional: Add 1/2 T Olive oil to the parchment paper before you put the salmon down, or spray with olive oil spray. Top salmon with a dash of salt and pepper. Cook for 12 minutes at 400. When the salmon is cooked, add it to your salad!
Top salmon salad with balsamic vinaigrette dressing and serve.
Recipe Copyright Rachel Quenzer of The Everyday Mom Life and Sugar Maple Farmhouse.