We love our salads and must incorporate them into our dinner menus at least twice a week. I recently had all the ingredients on hand for something Greek, and here’s what resulted. Pretty tasty if I say so myself!
Greek Salmon Salad
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ teaspoon dried oregano
¼ teaspoon dried dill weed
3 tablespoons olive oil
Salt and fresh ground pepper
Salmon filets
Cavender’s Greek Seasoning
Sundried tomatoes, chopped
Purple onion, sliced
Kalamata olives, pitted and sliced
Artichokes hearts, chopped
Feta cheese, crumbled
Romaine lettuce
For dressing, combine red wine vinegar, mustard, oregano, and dill weed in bowl. Whisk in olive oil. Season with salt and pepper.
Season salmon filets with Cavender’s Greek Seasoning, and sauté in olive oil until desired doneness—I prefer about three minutes on each side depending on thickness of salmon—I like my salmon slightly pink inside.
Combine lettuce, tomatoes, onion, kalamata olives, artichokes and feta cheese in a salad bowl and drizzle with dressing. Toss and plate. Top each salad with a salmon filet and garnish with dried or fresh parsley.
