Salmon Beet & Orange Salad
Salmon Beet & Orange Salad is served on a bed of spring salad mix and topped with an easy honey mustard vinaigrette to make a light and healthy meal.
Servings: 2 salads
Ingredients
For the salad:
- 2 Gorton's Classic Grilled Salmon Filets
- 4 cups spring salad mix
- 1 cup beets canned
- 1 cup oranges
- 1/2 avocado sliced
- 1/4 cup red onion
For the dressing:
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons fresh orange juice
- salt to taste
- pepper to taste
Instructions
- Cook Gorton's Classic Grilled Salmon Filets according to package directions. While the salmon cooks make the dressing and prepare the salad.
- Whisk the ingredients for the dressing together in a small bowl; set aside.
- Slice the onions and avocado. Cut the peel off the oranges and chop into bite-sized peices.
- Layer the spring mix onto a large platter or 2 dinner plates. Add the beets, oranges, avocado and red onion.
- Using two forks pull the salmon fillets into bite sized pieces and add to the salad. Drizzle with honey mustard vinaigrette.