A salad that is worthy of being called a meal. Include potatoes, eggs, some source of protein, and some fresh vegetables. Serve with a zingy salad dressing.
8 oz mixed greens
0.5 lb asparagus
10 small potatoes
a handful of cherry tomatoes
6 oz salmon fillet
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp minced onion
1 clove garlic
1 tbsp basil
0.5 tbsp capers
2-3 tsp maple syrup
1 tsp dijon mustard
Distribute the washed greens onto two plates. Make sure they are in bite-size pieces. Chop the tomatoes on top and place in one corner of the plate.
Bring the potatoes to a boil in salted water and simmer for 15 minutes. Pour off water, remove from heat, and set aside for another 15 minutes well-covered. Cut into bite-size pieces and add to salad plate.
Preheat the oven to 400F. Distribute the asparagus spears onto a foil-lined baking sheet. Sprinkle with salt and pepper and bake for 10 minutes. Chop into 2-inch pieces. Add to salad plates.
Add the eggs to water, bring to a boil. Remove from heat and cover for 5 minutes. Move eggs into cold water. Then peel gently. Slice into quarters and add to salad plate.
Season the salmon with salt and black pepper and sear on all sides for 3 minutes in a skillet. Add to salad plate.
Blend the olive oil, lemon juice, onion, mustard, syrup and minced herbs and capers. Season with salt and pepper. Top salad with this dressing.