Recipes
Mixed Greens Salad with Smoked Salmon and Goat Cheese
Here's a smoked salmon recipe for a fast dinner, healthy lunch, or a delicious breakfast or brunch salad. Healthy, fast, fresh, and ready in about 15 minutes. You can't beat that prep time for your Spring and Summer al fresco dining! Smoked salmon as your protein makes this main course salad hard to beat in any setting.
Directions
Start by making the vinaigrette. In a medium-sized mixing bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and pepper. After the aforementioned ingredients are thoroughly combined, slowly whisk in the olive oil until the mixture emulsifies slightly. Add in the minced shallot, mixing with a quick stir.
Prepare the salad. Distribute the greens amongst your four plates. Add your pieces of smoked salmon, dill, goat cheese, and sliced red onions to each plate. Drizzle with your vinaigrette. Garnish with your sliced chives and serve.
Prep Time
15min
Serves
4people
Ingredients
For the salad
- 10 ounces mixed greens (about 2-3 cups per serving)
- 8 ounces Acme Smoked Fish smoked salmon
- 4 large sprigs fresh dill, hand torn
- 4 ounces feta
- 1 red onion, cut in half and then sliced thin
- 1 bunch chives, sliced
For the vinaigrette
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
- 6 tablespoons olive oil
- 1/2 shallot, finely minced
Here's a smoked salmon recipe for a fast dinner, healthy lunch, or a delicious breakfast or brunch salad. Healthy, fast, fresh, and ready in about 15 minutes. You can't beat that prep time for your Spring and Summer al fresco dining! Smoked salmon as your protein makes this main course salad hard to beat in any setting.
Ingredients
For the salad
- 10 ounces mixed greens (about 2-3 cups per serving)
- 8 ounces Acme Smoked Fish smoked salmon
- 4 large sprigs fresh dill, hand torn
- 4 ounces feta
- 1 red onion, cut in half and then sliced thin
- 1 bunch chives, sliced
For the vinaigrette
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
- 6 tablespoons olive oil
- 1/2 shallot, finely minced
