Recipe: Mixed Greens Salad with Smoked Salmon & Lemon Vinaigrette {Foods From Chile}

by Cate on May 7, 2013

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You may remember that I asked for recipe suggestions recently, as part of my cooking challenge with the folks at Foods From Chile. A handful of bloggers were sent a box of various foods that Chile is known for (and what a learning experience that was!) and we asked our collective readers to come up with a little recipe inspiration for us. When I saw Sarah‘s suggestion for a salad with smoked salmon and capers, I didn’t need to look any further.

For three very important reasons.

1 – It’s springtime, and salad is a perfect light meal for lunch or dinner, especially during the crunch of sports season.

2 – What goes better together than salmon and capers?

3 – It’s simple to make (see aforementioned sports season in reason #1).

And so I had the perfect inspiration to come up with this easy recipe. With the smokiness of the fleshy salmon, the salty bite of the capers, and a finishing drizzle of a light lemon vinaigrette, you couldn’t ask for a more flavor-packed bite. Clean eating, healthy, and a tasty way to celebrate Foods From Chile.

To find out the recipes that my fellow bloggers chose for their participation in the Foods From Chile challenge, be sure to join us tonight at the Twitter Party, 7:00 PM ET, where the recipes will be revealed and we’ll discuss our inspiration. (We’ll also discuss Foods From Chile, facts, and products, and give away 5 additional Foods From Chile prize crates valued at $25.) See you then!

Mixed Green Salad with Smoked Salmon & Lemon Vinaigrette
Recipe courtesy of Cate O’Malley

Serves 4

6 tablespoons extra-virgin olive oil
4 tablespoons fresh lemon juice
1 tablespoon chopped dill
Kosher salt and freshly ground pepper, to taste
8 cups mixed spring greens
6 ounces thinly sliced smoked salmon, cut crosswise into thin strips
1-1/2 tablespoons capers

In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper. Add the mixed greens, smoked salmon, and capers to the bowl and toss gently. Serve.

Tomorrow? Madeline + K-I-S-S-I-N-G.
Wednesday? A recipe for Stuffed Zucchini.
Thursday? A book review.

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{ 2 comments… read them below or add one }

Sarah W. Caron (Sarah's Cucina Bella) May 8, 2013 at 10:02 am

That looks and sounds incredible. I am a huge smoked salmon fan. So glad my idea helped!! I can’t wait to whip myself up this salad.
Sarah W. Caron (Sarah’s Cucina Bella) recently posted..Strawberry Moscato Sparkler

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Ashley May 8, 2013 at 6:00 pm

Wow. I’ve never thought about putting smoked salmon on a salad – great idea! This looks fab :)
Ashley recently posted..Sweet-and-Sour Pork with Black Rice

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