Sunday, February 13, 2011

A Valentine's Day Salad for Her


Cranberry Balsamic Salmon Salad


















In the Spirit of Valentines Day, I am posting a Tracey Special that I made several weeks back. This dressing is amazing, and you will savor every bite.

This recipe is packed with vitamin goodness! Fresh Cranberries, POM Juice, Olive oil, Avocado, and Spinach.












































  • 1 (8 ounce package) of Cranberries, rinsed
  • 1 Original POM juice you will need 8 ounces
  • 4 (4ounces) of Salmon
  • 1/4 cup of Balsamic
  • 1/2 cup of Olive oil
  • 1 Avocado
  • Feta Cheese
  • Kosher Salt
  • pepper
  • 2 Tablespoons of Agave
In a saucepan heat POM juice, and cranberries, for about 10 minutes, add 2 tablespoons of Agave.
Meanwhile, line a casserole dish with foil and place Chicken in. Season with salt and pepper and coat 1/4 cup of olive oil on the chicken.

Preheat oven to 450, and top Salmon with 1/2 Cranberry mixture. Bake for 20 minutes or until done.

While Salmon is cooking dress your plate with that gorgeous Spring Mix, Slice Avocados, and Mushrooms and set aside.

Measure out 1/4 cup of Balsamic, and mix in a bowl with the rest of the Cranberry mixture and olive oil.

Once Salmon is ready add a piece to the plate, top with some Avocado, Feta Cheese, and Cranberry Dressing.

Sever and Enjoy!!

Cook Salmon to a juicy pink



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