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Napa Cabbage Grilled Salmon and Citrus Salad

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