Spring Greens and Salmon with Vinaigrette

Directions

  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.

Ingredients

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

Salad

  • 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