Spring Greens and Salmon with Vinaigrette


  1. In a food processor or blender, process vinaigrette ingredients until smooth.
  2. Put salad, without salmon, on a serving platter. Pour dressing over salad. Toss gently.
  3. Crumble salmon on top. Serve immediately for peak flavors and texture.

Find more recipes from the chef at Waterfall Resort.


Apricot-Ginger Vinaigrette

  • 1/4 cup all-fruit apricot spread
  • 1/4 cup fresh orange juice
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. sugar
  • 2 tsp. grated peeled ginger root
  • 1/8 tsp. crushed red pepper flakes
  • 1/8 tsp. salt


  • 4 cups mixed spring mix greens, torn into bite-size pieces
  • 2 cups baby spinach leaves
  • 1 cup shredded red cabbage
  • 1 cup fresh or thawed frozen snow peas, trimmed and halved diagonally
  • 1 (7.1 oz.) smoked salmon