–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.