Spinach Salmon Salad
1 10-ounce bag pre-washed spinach 1 small can mandarin oranges, drained 4 ounces goat cheese, crumbled 1/2 avocado, peeled and cubed 1 tomato, quartered and sliced 1 cucumber 2 carrots, grated 1 apple or 1 pear, peeled, cored and diced 1/2 cup dried cranberries 1/2 cup toasted pecans 2 salmon fillets (3 to 4 ounces each), grilled, blackened or broiled Salt and pepper to taste
- Mix the spinach with the remaining ingredients in a large bowl. Toss.
- Divide onto two plates. Put the salmon fillets on top of the greens.
- Drizzle with a light raspberry vinaigrette or a homemade dressing of olive oil, balsamic vinegar and lemon juice. Serves 2 as an entree salad.