Spring Greens with Salmon and Apricot-Ginger Vinaigrette

By MissiAnn

This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette.
1/2 fruit, 1 vegetable, 1 1/2 very lean meat

Ingredients

• Apricot-Ginger Vinaigrette
• 1/4 cup all-fruit apricot spread
• 1/4 cup fresh orange juice
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 2 teaspoons grated peeled gingerroot
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• Salad
• 4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
• 2 cups baby spinach leaves
• 1 cup shredded red cabbage
• 1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
• 1 7.1-ounce vacuum-sealed pouch pink salmon

Preparation

Step 1

In a food processor or blender, process the vinaigrette ingredients until smooth.

Put the salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.