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DNR: Greek Salmon Salad




Source of Recipe


wildoats.com


List of Ingredients




3 Tbsp. Wild Oats Organic Olive Oil
2 Tbsp. red wine vinegar
1 Tbsp. Wild Oats Organic Dijon Mustard
2 tsp. oregano
1 tsp. dill
salt and freshly ground pepper to taste
1 can (15.5 oz) wild salmon, drained
1 cup red pepper, diced
1/8 cup purple onion, finely diced
1 cucumber, peeled, seeded and diced
8 kalamata olives, pitted and diced
1/4 cup feta cheese, crumbled
2 cups romaine lettuces, torn into bite size pieces
4 Wild Oats New Mexican Red Chile Organic Tortillas


Recipe



In large bowl, make the dressing by whisking together the olive oil, vinegar, mustard, oregano, dill, salt and pepper. Gently fold in the salmon, red pepper, onion, cucumber, olives and feta. Take one tortilla and place a half-cup of lettuce down the center of the tortilla. Place a quarter of the salmon mixture on top of the lettuce and fold up the bottom end of the tortilla, fold in the sides and serve.