This salad really shouldn’t have excited me so much! With so little effort and such great flavor, I felt like I was eating at a restaurant.
I used frozen salmon filets, defrosted them, sprinkled lemon pepper and lots of Parmesan cheese on top, and then baked them. I tossed romaine lettuce, red pepper, and tomatoes with fat free honey mustard dressing, and then placed a salmon filet on top to enjoy what felt like a very special treat for lunch. Now, if I could just find a waiter and a dishwasher, I’d be set. 🙂
(photo by Pioneer Woman)
My favorite salad dressing, which I use on every salad now, is a homemade one from The Pioneer Woman. It is made with fresh lemon juice, olive oil, garlic, and Parmesan cheese, and it will keep in the fridge for a few weeks. Mine never lasts that long, because I make salads now just to taste this dressing.
The link to PW’s post is here.
And, here is the printed recipe:
- ¾ cups Olive Oil Or Canola Oil
- Juice Of 2 Lemons
- 4 Tablespoons Grated Parmesan Cheese
- ¼ teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- ¼ teaspoons Sugar
- Dash Of Paprika
- 1 clove Garlic – Peeled And Left Whole
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.
This is a super meal to put together! It’s light and fresh, and it requires no cooking. It’s perfect for those nights when I forget to thaw something from the freezer, which means we have this a lot.
chopped green onion
1 can of red kidney beans
optional: carrots and avocado
Kraft Catalina Dressing (I use Fat Free or Light)
Lay’s Frito Chips
Just chop and mix together according to taste. I hope you make this often this summer!
Filed under Dinner, Lunch