Course: Salad
Cuisine: American
Keyword: Alaska, blueberry, Canned Salmon, Salad, salmon
Salad
- 7.5 oz ThinkPink and/or Redhead wild Alaska salmon drained and chunked
- 1/2 tbsp olive oil
- salt & pepper to taste
- 1 head romaine lettuce chopped or torn into bite sized pieces
- 2 cups blueberries fresh (freshly thawed will work fine too)
- 1 cup pecans roughly chopped (slivered almonds may be substituted)
- 2/3 cup red onion diced
- 1/2 cup blue cheese (feta cheese may be substituted)
Lemon Dijon Vinaigrette
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp lemon juice
- salt & pepper to taste
Combine salad ingredients in a large bowl.
In separate bowl, whisk together the Lemon Dijon Vinaigrette ingredients.
Toss the salad with the Lemon Dijon Vinaigrette.