Tonight’s dish will be thrown into the “Toss” file. Hubby just picked at
his plate; couldn’t bring himself to eat it.
When asked why; he didn’t like the dressing, which truly was more like a
smoothie in texture versus a vingerette.
I have
to admit that this dish didn’t dazzle my tastebuds either but I did enjoy the fresh
strawberries. They
are in season, they were sweet and I was hungry!
My favourite salad using tin fish to date:
Tuna Nicoise Salad
Or if
quickly packing a lunch; salad greens with flavoured tin tuna, ex. Lemon Dill.
Salmon Salad with Strawberry Vinaigrette
In a bowl toss:
4 cups of mixed salad greens
1 tin of salmon, drained
1 + 1/3 c fresh strawberries halved
Divide mixture between 2 serving plates
In a small blender, combine
2/3 c halved fresh strawberries
1 T snipped fresh basil
3 Tt white balsamic vinegar
2 t honey
1/4 t ground ginger
dash of cayenne pepper
Spoon dressing evenly over salad green mixture on dinner plates
Sprinkle with 2 T of chopped pecans
244 cal/per serving
Courtesy of: BHG Cooking Magazine/Cooking for 2/September 2014
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