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.