SMOKED SALMON SPRING GREEN SALAD with CHIPOTLE VINAIGRETTE DRESSING
This salad is probably my all time favorite…well, it may be tied with my Pear, Feta and Bacon Salad with Balsamic Poppyseed Dressing but I digress.
A popular little coffee/lunch cafe in our city serves something similar and as I enjoy it so much, I decided I’d better develop my own version so we can enjoy it at home and now I’m sharing it with you all!
This salad has a warm chipotle, maple-balsamic vinaigrette and is perfectly paired with the savoury flavours of roasted red pepper, smoked or Parmesan cheese and smoked or maple glazed salmon. The tender crunch of pine nuts adds a deliciously decadence. Try it and let me know what you think!
Makes 4-6 servings
INGREDIENTS:
CHIPOTLE VINAIGRETTE DRESSING INGREDIENTS
3 garlic cloves, minced
2 tbsp balsamic vinegar (the older & thicker the better)
1 tbsp pure maple syrup
3/4 tsp Dijon mustard
3 tsp chipotle purée
1/8 tsp liquid smoke
1/2 tsp each of salt and fresh cracked pepper
1/2 cup olive oil
SALAD INGREDIENTS
12 cups spring salad greens
2 roasted red pepper, cut into strips (store bought in jars works)
1/3 cup smoked white cheddar or Parmesan cheese , grated
3 tbsp pine nuts
1/2 lb of Maple glazed or smoked salmon, crumbled
DIRECTIONS:
Combine the vinaigrette ingredients in a blender and purée. Season to taste with more salt and pepper to taste.
Place the spring salad greens in a large bowl and add the roasted red pepper, pine nuts and shredded cheese. Drizzle a few tablespoons of the vinaigrette over the top and toss gently.
Arrange the crumbled salmon over the top of the tossed salad and sprinkle the pine nuts on top and drizzle with more vinaigrette, if desired.
Delicious served with grilled garlic bread.
