Ya'll.. I had this dream of a salad at the work lunch the other day. I left knowing I need to try to recreate it as soon as possible and have it again. It was at the Pantry in west Little Rock. I did not add the salmon at the time but when I made it at home (more than twice now), we added and it was divine!
Here's the inspiration! It was so delish, I really can't say that enough. So I bought all the ingredients and went to town. I cooked the quinoa, rinsed the chickpeas, chopped some roasted red peppers and artichokes from a jar, quartered cherry tomatoes, tossed with spinach and feta and bam! Brian made this yummy lemon vinaigrette... it worked perfect!
For the salmon, I bought skinless and covered each side with salt + pepper, cooked in a tbsp of butter, longer on the bottom side.. then BAM! Topped the salad and licked my bowl. Try it! Perfect for summer!
Dressing
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste
3 tablespoons virgin olive oil
In a small mixing bowl combine the lemon juice, salt and pepper. Whisk until the salt dissolves. Whisk in the olive oil gradually. Check seasonings.
XOXO!
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