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

Servings: 4-5


It’s the wasabi and soy sauce almonds that make this salad stand out. In fact, I’m hooked on them (could eat a handful with very little short-term worry about calories). A winner all around.

1 tbsp olive oil

1-1/2 lb pork loin, cut into 1/2″ cubes

1/2 tsp sea salt

1/2 tsp ground black pepper

3 cups baby spinach

3 cups romaine, chopped

3 cups shredded coleslaw mix or rainbow slaw–broccoli, cauliflower, carrot, red cabbage–as pictured

2 oranges, peeled and cut into bite-size pieces

1 large cucumber, peeled and chopped

1 avocado, peeled, pitted, and chopped

1/2 cup bottled sesame-ginger dressing (I used Olde Cape Toasted Sesame Soy & Ginger)

3/4 cup wasabi and soy sauce almonds (Blue Diamond)

1) To large skillet over medium-high heat, add olive oil; toss in pork pieces and sprinkle with salt and pepper; stirring often, cook 5 minutes until pork is cooked through; remove from heat, drain, and transfer pork to plate; let cool 5-10 minutes

2) To large salad bowl, add spinach, romaine, coleslaw mix, oranges, cucumber, avocado, and pork; toss to combine; pour dressing over salad and toss again; scatter wasabi almonds over top and serve

Serves: 4 dinner-sized portions

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/31/12