Monday, September 9, 2013
Spinach Salad with Salmon
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
10 ounces baby spinach
1 pint grape tomatoes, halved
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans
1/4 cup Balsamic-Rosemary Vinaigrette
1. Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
2. Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
Total Time: 15 minutes