Ingredients Jump to Instructions ↓

  1. 8 cups salad greens in small pieces

  2. 1 pound salmon fillet, poached

  3. 1 1/2 cups fresh blueberries Lemon zest to garnish Vinaigrette:

  4. 2 tablespoons fresh lemon juice

  5. 1/2 cup olive oil

  6. 2 tablespoons white wine vinegar Salt and pepper to taste

  7. 1 tablespoon fresh chives

Instructions Jump to Ingredients ↑

  1. Divide salad greens on four salad plates. Divide salmon and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all the vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.


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