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Tangy Orange & Salmon Salad
| 4 |
Frozen salmon cakes (substitute boneless, skinless chicken breasts) |
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| 1 |
Romaine heart, chopped |
| 2 C. |
Baby spinach leaves, just over ¼ Lb. |
| 1 |
Navel orange, peeled and chopped (substitute 4 oz. can mandarin oranges, drained) |
| 1/2 |
Small red onion, thinly sliced in rings |
| 1 |
Ripe avocado, diced |
| 1/2 C. |
Frozen peas, thawed |
| 1/2 C. |
Litehouse Tangy Orange Citrus Dressing |
Heat a medium skillet over medium high heat. Add salmon cakes and cook about 3 minutes on each side until golden brown and cooked through. Combine greens, chopped orange, peas, avocado and red onion in a salad bowl. Add in Litehouse Tangy Orange Citrus Dressing. Dress and toss salad. Season with salt and pepper, divide among 4 plates. Top salads with warm salmon cakes.
Serves 4.
Recipe and photograph furnished by Litehouse, Inc.
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