Zinfandel Spinach Salad with Grilled Salmon

By Mike_67

Ingredients

• For the salad:
• 2 pounds fresh salmon
• 16 ounces baby spinach
• 15 ounce can Mandarin orange slices, drained
• 2 fresh figs, cubed
• 1/2 cup sliced almonds
• +++++
• For the Zinfandel Vinaigrette:
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 2 tablespoons Zinfandel
• 2 tablespoons red wine vinegar
• 1 tablespoons minced shallots
• 1 teaspoon sugar
• 1/4 teaspoon salt
• Dash of black pepper

Details

Servings 4

Preparation

Step 1

Lightly season salmon with salt and pepper and grill until grill marks appear. Do not overcook.

Combine vinaigrette ingredients in shaker and blend.

Prepare salad plates by layering baby spinach, orange slices, figs and almonds. Drizzle vinaigrette over salad and top with salmon.