SaladCuisine: Parve Category: Salads Plus Servings: 4 Ingredients:1 head frissee lettuce, coarsely chopped1 endive, sliced 1 romaine heart, chopped 2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound 1 navel orange, peeled and chopped 1/2 small red onion, thinly sliced 1 tablespoon orange zest 3 tablespoons red wine vinegar 1/4 to 1/3 cup extra-virgin olive oil, Salt and pepper Instructions:Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes, warm pumpernickel bread and butter. Serve with Salmon Cakes NOT TRIEDClick Here To Return To The Recipe List This Page Generated By: |