This beautiful salad is delicious and nutritious, too! Grilled salmon is combined with fresh spinach, red bell pepper, fresh mushrooms, and fresh strawberries. Garnished with chopped pecans and a bit of crumbled bacon--leave out the bacon, if you must. I justify it because there is no added sugar in the vinaigrette.

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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.

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  • Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.

  • Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).

  • Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.

  • Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.

  • Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

Cook's Note:

This recipe may also be prepared as composed, or layered, salads, with approximately 2 tablespoons vinaigrette drizzled over each salad.

Nutrition Facts

454 calories; protein 30.5g; carbohydrates 13.5g; fat 31.2g; cholesterol 76mg; sodium 393.6mg. Full Nutrition
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