Salads
Napa Cabbage Grilled Salmon and Citrus Salad
Ingredients
- 4 oz. Cross Valley Farms® Asian-Style Blend
- 2 oz. Monarch® Green Chickpeas, roasted in 375° oven and cooled
- 3 oz. Salmon Fillet, grilled
- 1 oz. Sliced almonds, toasted
- FOR THE DRESSING:
- 2 T Rykoff Sexton® Dijon Mustard
- 2 oz. Orange Juice
- 2 oz. Lemon Juice
- 1 T Honey
- 10 oz . Roseli® Blended Canola and Olive Oil
PREPARATION
Make the Dressing:
Add Dijon, Orange Juice, Lemon Juice and Honey to a mixing bowl. Mix with whisk and slowly incorporate the blended Oil and Season with Salt and Pepper.
The Dressing will yield enough to make 7 to 9 Salads.
Plate:
Place 2.5 oz of the Dressing in mixing bowl. Add Asian-Style Blend, Green Chickpeas and Almonds. Toss and plate. Top with Grilled Salmon.
Recipe by Chef Scott McCurdy, Director Culinary
Serves 1