Makes 4 servings.
14.75 oz. canned salmon
1 pinch garlic powder
Salt and pepper
2 Tbsp. fresh lemon juice
2 tsp. extra virgin olive oil
1/4 cup green onions
8 cups red leaf or romaine . lettuce
2 medium tomatoes
1/4 medium red onion
3/4 cup large basil leaves
3/4 cup lightly toasted pecan halves
1 medium orange or 11 oz. canned mandarin orange slices
Gorgonzola Dressing
In bowl, sprinkle salmon (drained and chunked, skin and bones removed, if any) with garlic powder, salt and freshly ground pepper. Add lemon juice, olive oil and finely sliced green onions. Gently stir, cover and refrigerate. Arrange lettuce on 4 plates. Visually divide each plate into 5 sections. Place diced tomato on 1 section. Place red onion (sliced in strips) on second section. Fill third section with slivered basil, fourth with pecans and fifth with orange segments. Top each salad with salmon mixture. Serve with Gorgonzola Dressing.
Gorgonzola Dressing
Makes 1-1/2 cups.
1/2 cup mayonnaise
1/4 cup sour cream
1/2 tsp. Dijon-style mustard
1/4 cup milk
1 tsp. fresh garlic
1/2 cup Gorgonzola or blue cheese '
l tsp.fresh lemon juice
Salt and pepper
In small bowl, whisk together mayonnaise, sour cream, mustard and milk until smooth. Fold in minced garlic and crumbled Gorgonzola. Add lemon juice. Season with salt and freshly ground pepper; mix well. Refrigerate at least 1 hour before serving
No comments:
Post a Comment