This beautiful salad is all mine 🙂 I created this one some time ago and it's one of my favorites. This one is perfect to eat as a lunch dish and is low in carbs and high in protein. This one is perfect for summer and since it's warming up, I decided to make this one today and have it for lunch. It's gluten-free and fills you up to where you feel satisfied, but not overly full. The salad dressing is homemade, as well. NOTE: This dressing is best if made beforehand and chilled before serving.
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If you love to try different salads, you should try this one. This one will easily become one of your favorites! And it's really easy to make. The recipe below is for 1 serving.
Ingredients for Salad:
- 2 Cups Spring Salad Mix
- 4 Strawberries quartered
- 3 Tablespoons Chopped Walnuts
- 2 Tablespoons Dried Cranberries
- 2 Tablespoons Chopped Celery
- 4 oz Fresh Salmon
- 1 Lemon Wedge
- ¼ teaspoon Dry Dill
- Salt and Pepper for taste
Ingredients for Dressing:
- 1-½ c. canola oil
- 1 c. wine vinegar
- 10 Tablespoons Sugar
- 1 Tablespoon Salt
- 2 Cloves Garlic, crushed
Directions:
- Take the strawberries, salad mix, walnuts, cranberries, and celery and place in a salad bowl.
- Heat over to 350. Take your salmon and season it with dill, salt and pepper and lemon juice.
- Bake for 30 minutes until done.
- Once the salmon is done, place on top of the salad.
- You are now ready to add the dressing. Take all ingredients listed for the dressing and shake vigorously until well combined. Add 1 to 2 Tablespoons of the dressing to the salmon salad.
NOTE: The dressing should be chilled before serving on top of the salad. It tastes better if it is chilled.
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