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Salmon, Blueberries and Lemon Salad with Chive Vinaigrette
Serves 4
8 cups salad greens, in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh blueberries
Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine vinegar
Salt and pepper to taste
1 tablespoon fresh chives
Divide salad greens on four salad plates. Tear salmon into medium pieces and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.
-- Family Features/Chilean Fresh Fruit Association
