Grape and Feta Salad

Asian Salmon Salad

Makes: 4 servings

Takes: 30 minutes

Ingredients

1/4 cup Ketchup (try to use brands with no high fructose corn syrup)

3 tablespoons teriyaki sauce

2 tablespoons lime juice

2 tablespoons sesame oil

2 tablespoons brown sugar

8 cups romaine lettuce, torn

1-2 pounds salmon, cooked and chopped

1 cup thinly sliced carrot

1 cup thinly sliced cucumber

1/4 cup sliced radish

1/4 cup lightly packed cilantro leaves

1 teaspoon toasted sesame seeds

Directions

1. Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
2. Place the salad greens in a large bowl. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.

Footnotes

Twist 1: For a leftover solution, use any extra dressing for another salad or as a glaze for grilled or baked chicken, pork or fish. 

Twist 2: For a chicken variation, substitute 2 cups sliced grilled chicken for the salmon. 

Red Leaf Salad