You may have read in my previous post that I had an amazing salad experience a few weeks ago at the Nordstrom Cafe. Don’t worry, this is the last you’ll be hearing of it. 🙂 It was just such a fun surprise to feel so passionately about a salad. I like salad but I don’t love it, which is why I felt that I had to share the recipe when I found a salad worth loving!
While this salad was full of fun flavors and nutritious ingredients, it was definitely a lot of work to make. That’s why I recommend making it over the course of a couple of days. Keep reading to see what I mean!
Makes 2 salads
- 2 servings of mixed greens salad mix
- Handful of baby tomatoes, sliced in half (half a handful per salad)
- 2 hard boiled eggs, cut into quarters (1 egg per salad)
- 12 Greek olives, sliced in half (6 olives per salad)
- 2 teaspoons of capers (1 tsp per salad)
- Tuscan roasted potatoes (about 6 wedges per salad)
- Balsamic dijon vinaigrette (about 1 tablespoon per salad)
- 2 herb crusted salmon fillets (1 fillet per salad)
- There are a lot of ingredients in this recipe that require preparing yourself, so I recommend making a few of them ahead of time. Here’s what I did:
- Make the hard boiled eggs a day or two before and save in the fridge
- Make the Tuscan Roasted Potatoes the day before and save in the fridge
- Make the Balsamic Dijon Vinaigrette the day before and save in the fridge
- Make the Herb Crusted Salmon day of, right before you plan on serving the salad.
- When all the homemade ingredients are prepped, dish up one serving of mixed salad greens on each of the two plates.
- Sprinkle the baby tomatoes, Greek olives, and capers over each salad.
- Add the hard boiled eggs and roasted potato wedges to each salad, leaving an open spot in the center for the salmon fillets.
- Place one Herb Crusted Salmon fillet in the center of each salad.
- Kick back, relax, and eat up. You’ve earned it!