I don’t know about you, but this warmer weather has me turning to salads. Of course, part of this could be that last week was Teacher Appreciation Week. We all know that the best way to make teachers feel appreciated is to feed them. So, last Friday I had donuts for breakfast and pizza for lunch followed up with a coke ice cream float. Yeah. So, salads it is for the next few days…or weeks!
I have made this salad, Mediterranean Salmon Salad from Cooking Light before. It’s a great one to have in your bag of tricks because it goes together ridiculously easy. It’s light and good and the pasta gives it a little more substance than just a regular salad.
My only change is that I broiled the salmon for 6 minutes not 10, and it might not have even needed all 6, it depends on the thickness of your salmon. I also want to add that I am again reminded of the beauty of broiled fish. After having a crappy broiler for years, I am totally loving my broiler. I made another salad last night by tossing some baby spring greens with some carrots and radishes that I shredded in the food processor, a quick broiled salmon flaked on top, and a homemade vinaigrette. Quick and tasty!
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.