Euro Salmon Salad with Gorgonzola Dressing
Ingredients:
1 can (14.75 oz. each) or 2 cans (7.5 oz. each) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 pinch garlic powder
Salt and pepper to taste
2 Tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
¼ cup finely sliced green onions
8 cups torn red leaf or Romaine lettuce
2 medium tomatoes, diced
¼ medium red onion, sliced in strips
¾ cup slivered large basil leaves
¾ cup pecan halves, lightly toasted
1 medium orange, segmented or 1 can (11 oz.) mandarin orange slices
GORGONZOLA DRESSING
½ cup mayonnaise
¼ cup sour cream
½ teaspoon Dijon-style mustard
¼ cup milk
1 teaspoon minced garlic
½ cup Gorgonzola or Blue cheese, crumbled
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 can (14.75 oz. each) or 2 cans (7.5 oz. each) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 pinch garlic powder
Salt and pepper to taste
2 Tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
¼ cup finely sliced green onions
8 cups torn red leaf or Romaine lettuce
2 medium tomatoes, diced
¼ medium red onion, sliced in strips
¾ cup slivered large basil leaves
¾ cup pecan halves, lightly toasted
1 medium orange, segmented or 1 can (11 oz.) mandarin orange slices
GORGONZOLA DRESSING
½ cup mayonnaise
¼ cup sour cream
½ teaspoon Dijon-style mustard
¼ cup milk
1 teaspoon minced garlic
½ cup Gorgonzola or Blue cheese, crumbled
1 teaspoon fresh lemon juice
Salt and pepper to taste
Directions:
Salad:
Drain and chunk Alaska salmon, removing skin and bones (if any).
In bowl, sprinkle salmon with garlic powder, salt and pepper. Add lemon juice, olive oil, and green onions.
Gently stir, cover, and refrigerate. Arrange lettuce on 4 plates. Visually divide each salad plate into 5 sections.
Place diced tomato on 1 section. Place red onion on second section.
Fill third section with basil strips, fourth with pecans and fifth with orange segments. Repeat process to make 4 salads.
Top the center of each salad with ¼ salmon mixture. Serve with Gorgonzola Dressing. Makes 4 Servings.
Gorgonzola Dressing:
Whisk together mayonnaise, sour cream, mustard and milk until smooth.
Fold in garlic and Gorgonzola. Add lemon juice, salt and pepper; mix well. Refrigerate at least 1 hour before serving.
Makes 1-1/2 cups.
Salad:
Drain and chunk Alaska salmon, removing skin and bones (if any).
In bowl, sprinkle salmon with garlic powder, salt and pepper. Add lemon juice, olive oil, and green onions.
Gently stir, cover, and refrigerate. Arrange lettuce on 4 plates. Visually divide each salad plate into 5 sections.
Place diced tomato on 1 section. Place red onion on second section.
Fill third section with basil strips, fourth with pecans and fifth with orange segments. Repeat process to make 4 salads.
Top the center of each salad with ¼ salmon mixture. Serve with Gorgonzola Dressing. Makes 4 Servings.
Gorgonzola Dressing:
Whisk together mayonnaise, sour cream, mustard and milk until smooth.
Fold in garlic and Gorgonzola. Add lemon juice, salt and pepper; mix well. Refrigerate at least 1 hour before serving.
Makes 1-1/2 cups.
