Salmon Salad with Spiked Vinaigrette

Salmon Salad with Spiked Vinaigrette

Monday morning is yet again upon us and if you are like most, we have to hit the ground running. Because I try to eat whole foods at all times, I prefer to do all my cooking for the week on Sundays. A dinner entree like my Simple Pan Seared Salmon on Sunday then becomes a Salmon Salad for lunch on Monday.

I use organic greens and whatever fruits and vegetables are in season, preferably local, and may add mushrooms sauteed in butter and a dry white wine. Sunday has come and gone, but we still have time for a 60 second salad dressing that eliminates the added sugars, sodium, fat and preservatives of the bottled variety. Despite it being fresh, Spike Vinaigrette can be refrigerated and re-used for up to two weeks.

Spiked Vinaigrette

  • 2 Tablespoons Organic Olive Oil
  • 2 Tablespoons Champagne Vinegar
  • 1/2 teaspoon Spike Seasoning

Whisk all the ingredients together and dress your salad to taste right before enjoying otherwise soggy greens will result. Carpe Septem!

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Let me know how the recipes come out!