Smoked salmon salad

  • Time None
  • Yield Seves: 4


    10 ounces baby spinach, cleaned, drained
    8 ounces smoked salmon
    8 slices Swiss cheese

    For dressing:
    1/2 cup olive oil
    1/4 cup wine vinegar
    1 teaspoon honey
    1/4 teaspoon salt
    1/8 teaspoon white pepper


    Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.
    Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
    Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.
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