Baby Greens Salad with Salmon, Peas and New Potatoes in a Mustard
Vinaigrette


Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

For the mustard vinaigrette:
1 tablespoon finely chopped shallots
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the grilled salmon:
4 salmon fillets, about 4 to 5 ounces each
1 tablespoon olive oil

For the baby greens salad:
8 cups baby greens, washed
1 cup freshly shucked, raw peas
1 pound small red Bliss potatoes, boiled and halved

For the mustard vinaigrette: Place the shallots, vinegar and mustard in a
small mixing bowl and whisk to combine. Continue whisking and slowly add
the olive oil. Season to taste with salt and pepper.
For the grilled salmon: Preheat the grill to medium-high. Brush the salmon
fillets with olive oil and season with salt and pepper. Grill the salmon
on both sides until it is cooked through, about 4 to 6 minutes per side,
depending on the thickness of the fillet. Transfer the salmon to a cutting
board and let cool.
For the baby greens salad: Slice the salmon into strips and place them in
a mixing bowl. Add the peas, new potatoes and half of the vinaigrette.
Gently toss to coat the salmon and vegetables. Place the baby greens in a
separate salad bowl and toss it with the remaining vinaigrette. Arrange
the salmon, peas and potato mixture on top.

Nutrition Facts Serving size: 1 fillet with salad Calories 367 Total Fat
15 g Saturated Fat 2 g Protein 29 g Total Carbohydrate 31 g Dietary Fiber
6 g Sodium 305 mg Percent Calories from Fat 36% Percent Calories from
Protein 31% Percent Calories from Carbohydrate 33%

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