Spinach & Salmon Salad w/ Lemon-Dijon Vinaigrette . . . using last night’s leftover salmon

To contact us Click HERE


     Last night’s salmon was delish but theportion was way to big for me. The leftovers were just right for today’sluncheon salad. (Although Panko-Crusted Salmon worked well in this salad, any leftoverbaked or poached salmon would work.)
     And since salmon and lemon pair so well .. . I made a Lemon-Dijon Vinaigrette that featured The Tasteful Olive’s LemonExtra Virgin Olive Oil and Lemon Balsamic Vinegar. It was the perfect toppingfor a yummy salad.
Lemon-DijonVinaigrette     Enough to liberally dress two luncheon salads¼ cup  Lemon(flavored) Extra Virgin Olive Oil 2 tablespoons Lemon Balsamic Vinegar1 tablespoon Dijon mustard½ teaspoon coarsely ground black pepper
Combine all ingredients in a bowl. Whisk until thoroughlymixed.
Spinach & SalmonSalad Makes 2 luncheon salad2 large handfuls of baby spinach leaves2 hard cook eggs, cut into slices1 tablespoon toasted sunflower seeds4 oz.+ cooked salmon fillets2 tablespoons+ freshly grated Parmesan cheeseCroutons – if desired
Layer salad ingredients, in order listed. Dress withLemon-Dijon Vinaigrette right before serving.