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RECIPES

Salmon and Orange Salad

From the Florida Department of Citrus

Vinaigrette
1/2 cup 100% Florida orange juice
2 Tbsp walnut oil
3/4 tsp Dijon mustard
1 garlic clove, finely minced
1½ Tbsp shallots, finely minced
Sea salt and pepper to taste
Salad
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 Florida 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. 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 with 4 ounces of salmon. Drizzle both salads with the vinaigrette.

Makes 2 servings

Per serving: 416 calories; 23g total fat; 3g saturated fat; 26mg cholesterol; 984mg sodium; 28g total carbohydrates; 27g protein;

Allergy Warning: Contains FishContains Other Nuts

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