Chopped Salad with Salmon, Beets, Feta and Maple Orange Vinaigrette
Chopped salads are lunchtime staples in our home. They are sure way to fit in plenty of protein, healthy fats and fiber and easy to prep ahead and toss together in a matter of minutes. Lots of flavors and textures all chopped up in bite sized pieces, it's a perfect desk or portable lunch on the go.
Servings: 2 servings
Ingredients
Maple Orange Vinaigrette
- 1 tbsp orange juice
- 1 tbsp apple cider vinegar
- 6 tbsp extra virgin olive oil
- 1 tsp maple syrup
- ½ tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Salad
- 2 cups arugula, chopped
- 1 head endive, chopped
- ½ small jicama, peeled and chopped
- 1 persian cucumber, chopped
- 3 cooked and peeled beets, chopped
- ½ cup prepared lentils I like Trader Joe's steamed lentils
- ¼ cup crumbled feta cheese
- ¼ cup sprouted pepitas I like Go Raw brand
- 4 oz hot smoked wild salmon, flaked canned wild salmon is great, too
Instructions
- Add all the ingredients for the vinaigrette to a jar with a tight fitting lid and shake until emulsified.
- Add all salad ingredients to a medium bowl. Add enough vinaigrette to coat the leaves and toss well. Divide among two plates.