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
- 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!!