–salmon (size of 3 decks of cards, one-half pound)

–basil (fresh if possible)

–salt and pepper

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–cauliflower (half a head, chopped)

–chickpeas (garbanzo beans, one-half can)

–miniature carrots (6 to 8, chopped)

–feta cheese (one-half small carton)

–mushrooms (baby bellas, 6 to 8, chopped)

–crisp salad greens (includes iceberg lettuce)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

2 – Place one-half package of crisp salad greens in a mixing bowl.  Add one-half head of chopped cauliflower, one-half can of chickpeas, 6 to 8 chopped miniature carrots, and 6 to 8 chopped baby bella mushrooms.  Season with salt and pepper.

3 – Flake the salmon, discard the skin, and add the salmon to the salad greens.  Stir well.  Add Caesar salad dressing to taste.  Sprinkle the top with feta cheese.

4 – Serve the salmon salad as a main course, cold.

–salmon salad recipe original.


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