Post by chief_cook2 on May 5, 2003 14:53:45 GMT -6
6 cups mixed greens
1/2 cup julienne cucumber
1/2 cup halved grape tomatoes
1/3 cup chopped red onions
1/4 cup chopped kalamata olives
1/2 cup croutons
1/2 cup honey-lime vinaigrette, recipe follows
6 ounces smoked or grilled salmon
4 tablespoons feta cheese, crumbledToss salad greens, cucumber, tomatoes, red
onions, olives, and croutons with honey lime vinaigrette. Evenly distribute
salmon on the top of salad and sprinkle with crumbled feta cheese.Honey Lime
Vinaigrette:
1/4 cup lime juice, freshly squeezed
1/4 cup champagne vinegar
1 egg
1 cup vegetable oil
1/4 cup honey
Salt
PepperPlace the lime juice, vinegar, and egg in a blender. Run on low and
slowly drizzle in the oil and honey until the mixture is slightly thick. Add
salt and pepper and refrigerate for 12 hours before serving. Yield: 6
servingsYield: 4 servings
1/2 cup julienne cucumber
1/2 cup halved grape tomatoes
1/3 cup chopped red onions
1/4 cup chopped kalamata olives
1/2 cup croutons
1/2 cup honey-lime vinaigrette, recipe follows
6 ounces smoked or grilled salmon
4 tablespoons feta cheese, crumbledToss salad greens, cucumber, tomatoes, red
onions, olives, and croutons with honey lime vinaigrette. Evenly distribute
salmon on the top of salad and sprinkle with crumbled feta cheese.Honey Lime
Vinaigrette:
1/4 cup lime juice, freshly squeezed
1/4 cup champagne vinegar
1 egg
1 cup vegetable oil
1/4 cup honey
Salt
PepperPlace the lime juice, vinegar, and egg in a blender. Run on low and
slowly drizzle in the oil and honey until the mixture is slightly thick. Add
salt and pepper and refrigerate for 12 hours before serving. Yield: 6
servingsYield: 4 servings