Spring Greens with Salmon and Apricot-Ginger Vinaigrette

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 lb salmon (cooked - preheat oven 400 degrees, bake for approx 15 min)

Directions

1. Season and bake salmon on 400 degres for approx. 15 minutes

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

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

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