Kale & Spinach Salad With Grilled Salmon

Kale & Spinach Salad With Grilled Salmon

The Agave Vinaigrette Makes It So Tasty!

Ingredients

1 bag of baby kale

1 bag of baby spinach

12 mint leaves, chiffonade

12 Brussel sprouts, halved/steamed

2 sweet potatoes, peeled/cubed/cooked

1 cup dried cranberries

1 cup almond slices

4 6oz salmon filet (skinless)

olive oil

Cooking Tools

Grilling pan

Large mixing bowl

Large nonstick pan 

Directions

Cook and steam the Brussel sprouts and sweet potatoes until cooked (separately) set aside and cool. Salt and pepper the salmon.

Grease grill pan and grill salmon 3-5 minutes on each side, depending on the thickness of the fish.

Make the vinaigrette (recipe below). Place all the ingredients in a large mixing bowl and shake the vinaigrette in the mason jar and pour over the salad ingredients and toss. Plate salad and top with grilled salmon.

Serves 4

Agave Vinaigrette

Ingredients

1 cup olive oil

1/2 cup red wine vinegar

1/2 cup agave syrup

1/2 tsp salt

1/4 tsp pepper

2 garlic cloves, minced

1/2 tsp Herb De Provence

1 tsp whole grain mustard

Cooking Tools

Mason jar

Directions

Place all ingredients in the jar, place lid and shake.

 

Composed Spring Salad With Gorgonzola Dolce

Composed Spring Salad With Gorgonzola Dolce
Served With Some Buttermilk Gorgonzola Dolce Dressing!
Difficulty: easy
Prep Time: 25 minutes
Cooking Time: No cooking required

Ingredients
8 cups Spring mix
1 apple, sliced
1 cup roasted sugar almonds
1/2 cup onion, sliced thin
2 cups tomato, wedges
1/2 cup Gorgonzola Dulce, chunks

Cooking Tools
4 salad plates

Directions
Place on a cold salad plate in the order of the ingredients listed.  serve with some Buttermilk Gorgonzola Dolce Dressing (recipe post below).
Serves 4