Ingredients
SALAD
1/2 cup wild salmon, canned or left over, flaked
2 cups green beans, cooked
1 cup cooked and cubed potatoes
1/2 cup chopped bell pepper
1/2 cup shredded carrots
1/4 cup thinly sliced sweet onion
1/2 cucumber, cut into small cubes
1 large tomato, coarsely chopped
2 cups mixed salad greens or baby greens
2 cups romaine lettuce, torn in small pieces
DRESSING
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
2 teaspoons Dr. Fuhrman’s VegiZest
2 tablespoons orange juice
1 teaspoon garlic powder
Preparation
Prepare all salad ingredients. Whisk dressing ingredients and toss with salad mixture and serve.
