 |
|
|
|
|
|
|
6 cups mixed greens
1/2 cup julienne cucumber
1/2 cup halved grape tomatoes
1/3 cup chopped red onions
1/4 cup chopped kalamata olives
1/2 cup croutons
1/2 cup honey-lime vinaigrette, recipe follows
6 ounces smoked or grilled salmon
4 tablespoons feta cheese, crumbled
Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with honey lime vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
Honey Lime Vinaigrette:
1/4 cup lime juice, freshly squeezed
1/4 cup champagne vinegar
1 egg
1 cup vegetable oil
1/4 cup honey
Salt
Pepper
Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper and refrigerate for 12 hours before serving.
Yield: 6 servings
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
