Spinach & Salmon Salad w/ Lemon-Dijon Vinaigrette . . . using last night’s leftover salmon

     Last night’s salmon was delish but the portion was way to big for me. The leftovers were just right for today’s luncheon salad. (Although Panko-Crusted Salmon worked well in this salad, any leftover baked or poached salmon would work.)
     And since salmon and lemon pair so well . . . I made a Lemon-Dijon Vinaigrette that featured The Tasteful Olive’s Lemon Extra Virgin Olive Oil and Lemon Balsamic Vinegar. It was the perfect topping for a yummy salad.

Lemon-Dijon Vinaigrette     Enough to liberally dress two luncheon salads
¼ cup  Lemon (flavored) Extra Virgin Olive Oil
2 tablespoons Lemon Balsamic Vinegar
1 tablespoon Dijon mustard
½ teaspoon coarsely ground black pepper

Combine all ingredients in a bowl. Whisk until thoroughly mixed.

Spinach & Salmon Salad Makes 2 luncheon salad
2 large handfuls of baby spinach leaves
2 hard cook eggs, cut into slices
1 tablespoon toasted sunflower seeds
4 oz.+ cooked salmon fillets
2 tablespoons+ freshly grated Parmesan cheese
Croutons – if desired

Layer salad ingredients, in order listed. Dress with Lemon-Dijon Vinaigrette right before serving.

1 comment:

  1. This looks delicious! I will definitely be adding this to our dinner rotation!