CATEGORIES 6 OF 9
CATEGORIES 6 OF 6
Dressing:
¼ cup Newman's Own® Lite Raspberry & Walnut Salad Dressing or Lite Italian Salad Dressing
¼ cup fresh lime juice
2 Tbsp Dijon mustard
¼ cup chopped chives
1 shallot, chopped
1 tsp ground cumin
½ cup olive oil
salt and freshly ground black pepper to taste
1 pound mixed baby greens
2 tomatoes, chopped
1 bunch scallions, thinly sliced
½ small red onion, thinly sliced
1 ½ avocados, diced
3 salmon fillets (6 to 7 oz. each)
olive oil for brushing the salmon
salt and freshly ground black pepper to taste
Dressing: Combine the salad dressing, lime juice, mustard, chives, shallot, and cumin in a blender or food processor and blend until combined. With the motor running, add in the oil in a slow, steady stream, blending until emulsified. Season with salt and pepper. Transfer the dressing to a container and let stand for 1 hour at room temperature before serving.
In a large bowl, combine the greens, tomatoes, scallions, red onion, and avocados.
Preheat the grill. Brush the salmon fillets with the oil on both sides and arrange in a hinged grill pan. Grill for 6 to 8 minutes on each side, depending on the thickness. (You can also cook the fillets in a preheated grill pan on the top of the stove for the same amount of time per side.) Let the salmon fillets cool then remove the skin.
Crumble the salmon into bite-sized chunks and add to the salad with 1/3 cup of the dressing. Toss gently and add salt and pepper. Serve with additional dressing on the side if desired.
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