Grab some fresh salmon from the Fish Ladies at Indigo Farms Seafood and try this salad!
2/3 cup plus 2 tablespoons cider vinegar, divided
1/2 cup water
1 tablespoon honey, divided
1 cup vertically sliced red onion
4 medium golden beets, trimmed
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
6 cups torn stemmed Lacinato or curly kale
6 ounces boneless salmon (pre-baked)
1/4 cup sliced almonds, toasted
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Bring 2/3 cup vinegar, 1/2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain.
Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.
Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1 1/2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 1/4 cup onion, and 1 tablespoon almonds.
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Group Class Programming for Friday, January 26, 2018: