Healthy Salmon Salad With Lemon Tea Dressing
|For lemon tea dressing|
|Canola oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Strongly brewed black tea||1⁄3 Cup (5.33 tbs)|
|For salmon salad|
|Sweet potato||1 Large, cut into 3 inch wedges|
|Red pepper||1 Large, cut into large strips|
|Skinless boneless salmon fillet||12 Ounce, cut into 4 pieces (Fresh)|
|Canola oil||1 Tablespoon|
|Mixed salad greens||20 Ounce, rinsed in water and drained|
|Marinated artichoke||5 4⁄5 Ounce (1 Jar)|
|Grape tomatoes||1 Cup (16 tbs)|
|Goat cheese||3 Ounce|
|Toasted sliced almonds||1⁄3 Cup (5.33 tbs)|
|French fried onions||1 1⁄2 Ounce (1/2 Of A 2.8 Ounce Can)|
Combine all ingredients for dressing and mix well. Set aside.
Brush potatoes, red pepper and salmon lightly with canola oil. Sprinkle with salt and pepper.
Place vegetables and salmon on grill and cook for approximately 10 minutes on medium high heat, or until done, turning once during cooking time.
Do not overcook. (Timing will be affected by size and thickness of salmon and vegetables).
Meanwhile, combine salad greens, artichokes and tomatoes in large bowl. Pour dressing over top and toss lightly.
Divide salad ingredients among four large plates.
Divide sweet potato wedges, red pepper, goat cheese, almonds and onions over greens.
Place one piece of cooked salmon on top of each salad plate.
Drizzle with extra dressing if desired. Serve immediately.
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