Salad Valencia Recipe

Time30m

Serves2

Grilled filet of salmon over mixed greens, black olives, roasted red peppers, dried cranberries, tossed in low-fat raspberry vinaigrette

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Ingredients

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1
Grill the Salmon
Preheat the grill to medium-high heat. Season the salmon filets with salt and black pepper. Place the salmon skin-side down on the grill and cook for about 5-7 minutes on each side or until cooked through and flaky. Remove from the grill and let it rest for a few minutes.
2
Prepare the Salad
In a large bowl, combine the mixed greens, black olives, roasted red peppers, and dried cranberries. Toss gently to mix the ingredients.
3
Dress the Salad
Drizzle the low-fat raspberry vinaigrette over the salad mixture and toss gently to coat all the ingredients evenly.
4
Serve
Place the dressed salad on plates and top each with a grilled salmon filet. Serve immediately.