Recipe Thursday: Rebecca’s Salmon Salad

Rebecca’s Salmon Salad Recipe

Ingredients

Salmon fillets, without the skin 🙂
Something to put on the salmon, I like this vegan garlic paste or olive tapenade or something similar
Organic salad mix
Pine nuts
Tomato
Feta cheese
Avocado
Pitted Kalamata olives
Lots of pepper (I love pepper)
Girard’s Greek Feta Vinegarette
I also someties include some red onion

Directions
Just broil the salmon on high for 15 minutes or so. Mix all of the salad ingredients together while the salmon is cooking. Then cut the cooked salmon into pieces and add it to the salad. Be sure to eat it with some great-tasting white wine; Chardonnay, Voigner, Riesling, or something similar. Enjoy!

Rebecca is a champ with this salad. She and I made it while I was up in DC visiting her and it was amazing. I used a different, reduced fat salad dressing and it wasn’t as good as what she made, but I felt a little less guilty. (Mine was a Greek feta vinegarette from Kraft) Mircea really enjoyed this salad too and I think we’ll make it a household staple.
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