Salmon and Orange Salad - Gluten Free

Recipe adapted from the Florida Department of Citrus

1/2 cup DLM Fresh-Squeezed Orange Juice
2 Tbsp walnut oil
3/4 tsp DLM Classic Dijon Mustard
1 garlic clove, finely minced
1½ Tbsp shallots, finely minced
Sea salt and pepper to taste
3 cups baby spinach leaves
3 cups mixed greens
1/3 cup sliced mushrooms
6 strawberries, thinly sliced
1/3 cup red onion slices
1 large navel orange, peeled and cut into slices
2 Tbsp roasted and salted sunflower seeds
8 oz DLM Hickory Smoked Farm-Raised Salmon OR Smoked Salmon Peppered Nuggets (find these in the Seafood service case)

Whisk the orange juice, walnut oil, mustard, garlic, and shallots together in a small bowl. Season with salt and pepper, and set aside.

Toss spinach and mixed greens together; divide between two large plates or large bowls. Arrange half of the mushrooms, strawberries, onions, and orange slices over each salad. Sprinkle each with one tablespoon of sunflower seeds. Top each salad with 4 ounces of salmon and drizzle with the vinaigrette.

Makes 2 servings

Allergy Warning: Contains fish and other nuts