Delicious Salmon Salad
When I made this everyone raves about it. Use a mixed spring greens (organic if you can) for a very tasty salad. I make the salmon salad with crumbled feta cheese and flaked off pieces of freshly baked salmon. The salmon I slow skillet cook or oven bake. Towards the end of cooking I add a little of the dressing so the salmon cooks with a little on it. You don't have to do that, but I do.
The Dressing (We call it Shauna's Wedding Dressing named because this was what I served at our wedding)
1 cup extra virgin olive oil
6 TBS lemon juice
1-2 TBS balsamic vinegar (blackberry, pear, fig, or raspberry)
1 tsp. salt (they use kosher)
1 TBS (minced garlic)
1 tsp sugar
1/4 tsp. pepper (white or course black)
1TBS dried basil (crush before adding to oil)
Whisk or place in a jar and shake. It's best if it sets overnight before use.
NOTE FROM SHAUNA: I follow these directions and it is always way way to olive oily and needs MUCH more of the balsamic vinegar. I have been making it from the recipe above but change the amount of oil and vinegar a lot. I just make it to taste, and pour off the oil that sets on the top, you'll see what I mean when there is too much and it doesn't mix in well when shaken. Great for pot lucks!
