Salmon, Fresh Blueberries and Lemon Salad
with Chive Vinaigrette
This enticing entrée salad is proof that eating healthier can be both rewarding and delicious.
8 cups salad greens in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh blueberries
Lemon zest to garnish
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine vinegar
Salt and pepper to taste
1 tablespoon fresh chives
- Divide salad greens on four salad plates. Divide salmon and arrange on greens. Sprinkle on blueberries. Top with lemon zest.
- In a jar with a lid, add all the vinaigrette ingredients. Shake well.
- Serve salads chilled with the dressing alongside.
Makes 4 servings.
Recipe and photograph provided courtesy of ARA Content.