This is a quick post to tell you about the salad I had last night and again today for lunch (with a twist). I found this recipe on a blog called “eat life whole” and in keeping with the most recent step on my 52 Weeks of Health I served it last night for our first course salad. It was delicious!
The Lemon Dijon Vinaigrette complimented the salad ingredients wonderfully (although, as I write this I realize I accidentally left the “Dijon” out of the dressing when I made it). Oops. Well, it was wonderful without the mustard, but I’m sure it will be equally wonderful with it. For the main course last night we had wild Alaskan salmon baked with a topping of mayo and a little Asiago cheese. Yum!
Today all of the above became even more wonderful, because I took the leftovers of both the salad and the salmon to school with me to have for lunch. Instead of reheating the salmon I chunked it up and mixed in with the salad making Salmon, Cauliflower and Arugula Salad and it was divine! It is also a nutrient powerhouse packed with antioxidants, vitamins A, B, C, K, folic acid, omega-3’s and many phytonutrients. This will be a main course salad that I will make again and again and I promise the next time I make it (with the salmon added) I will post a picture of it. I’m sure it would be wonderful also with canned salmon. Give it a try soon – I know you will love it.
Oh, the other change I made last night was a substitution of feta cheese for the goat cheese that is called for in the recipe. It was simply a matter of what I had on hand. If you want to try this recipe, click on the picture and it will take you to the blog I found it on. By the way – the picture came from their website too as I did not get a picture last night. I was too busy enjoying the meal.