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Tango Salad




Source of Recipe


Internet


List of Ingredients




Salad:
6 cups Spring mix salad blend
1/2 cup julienne cucumber
1/2 cup halved grape tomatoes
1/3 cup chopped red onions (or if you prefer use a red bell pepper)
1/4 cup chopped olives)
1/2 cup croutons
1/2 cup honey-lime vinaigrette, recipe follows
6 ounces smoked or grilled salmon (or substitute smoked pork loin, grilled chicken, or roasted chicken from your grocery store)
4 tablespoons feta cheese, crumbled


Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with honey lime vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.

Honey Lime Vinaigrette:
1/4 cup lime juice, freshly squeezed
1/4 cup champagne vinegar
1 egg
1 cup vegetable oil
1/4 cup honey
Salt
Pepper


Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper. Place the dressing mixture in a medium sized bowl. Place the bowl over a saucepan of simmering water (double boiler style) and whisk until the dressing reaches a temperature of 165 degrees. (This last step is to thicken the dressing as well as pasteurize the raw egg.) Refrigerate for 12 hours before serving; thin if necessary with more lime juice or vinegar. (Note: You can make a substitute for this dressing by mixing a bottled Italian dressing and adding the honey and lime juice; whisk together.)



Recipe