Salmon Salad

Bravo! Cucina Italiana Recipe

Serves 2

2 (4 oz) salmon filets
10 asparagus spears
oil, salt and pepper as needed
5 ounces field greens
2 Roma tomatoes, diced, divided
4 ounces balsamic dressing
1 ounce crispy potato sticks
4 tablespoons feta cheese, crumbled

Drizzle salmon and asparagus spears with oil. Season with salt and pepper. Place on grill to cook.
In a mixing bowl, place field greens, half of the tomatoes and dressing. Toss to coat evenly.
Divide onto two serving plates. Top each with cooked salmon, asparagus spears, crispy potatoes, feta cheese and the remaining tomatoes.

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