This salad has plenty of protein and is filling but light. I took the dressing from another of my favorite recipes and created a salad that compliments the flavors of the dressing. It is tangy, but the cranberries add a nice balance of sweetness. Any protein could be used, but I personally enjoy the salmon. —Ellen Kenston
head of lettuce
cooled brown rice
cloves of garlic, minced
cooked or canned garbanzo beans
chopped green onion (optional)
chopped, toasted almonds (optional)
Lemon Dijon Dressing
rice wine vinegar
of a lemon
sea salt and pepper to taste
In This Recipe
Cook the brown rice and set it aside to cool. To make the salmon, salt the fillet and cover it with the minced garlic. Place slices of lemon on top and bake at 350 degrees until firm and flaky. Let it cool then flake it with a fork into bite size pieces.
To assemble the salad, rinse and dry the lettuce and chop or tear it into pieces (I like mine cut very small). Divide it among two dishes and put half of the cooled brown rice, salmon, garbanzo beans, goat cheese, and cranberries in each dish. Top them with green onions and almonds and drizzle the salad dressing to your liking.