Bear with me while I say it again: I’m not a fan of fish, and as for salmon… But since it isn’t all about me, I make sure Senior and Junior Too get their weekly quota of stuff from the sea. Fortunately, I chose smoked salmon for this salad, of which I think I just might become fond. Of course, the blueberries, mandarin oranges, pomegranate seeds, Craisins, goat cheese, and pecans played a big part in making this meal a keeper. Enjoy!
6 cups romaine lettuce
4 cups spinach
1 cup fresh blueberries
1-11 oz can mandarin oranges, drained and segments chilled
1 cup pomegranate seeds (arils)
1/2 cup Craisins
1/2 cup crumbled goat cheese
1/4 cup pecans
8 oz smoked salmon, flaked
Dressing suggestion: raspberry vinaigrette (our favorite is Ken’s Steakhouse Lite Raspberry Walnut Vinaigrette)
1) To large salad bowl, add romaine and spinach and toss to combine.
2) Scatter over lettuce and spinach: blueberries, mandarin oranges, pomegranate seeds, Craisins, goat cheese, and pecans.
3) Top salad with salmon and serve with dressing