Smoked Salmon and Beet Salad

This vibrant Smoked Salmon and Beet Salad courtesy of the Dolphin Bay Resort & Spa is a guest favorite.  It combines smoked salmon and roasted beets with cranberries, fennel and a honey balsamic vinaigrette.   Best of all, it requires no cooking if you can find smoked salmon at your grocer or specialty food market.   Try the thicker cuts you find vacuum sealed in a pouch in the seafood department.  If all you can find is thinly sliced lox, that will be just as delicious.

Smoked Salmon and Beet Salad
Courtesy of:
Recipes: Salads, Entrees
Serves: 6
For the Salad
  • 1 large roasted beet, peeled
  • 6 cups mixed greens
  • 1 bulb thinly sliced fennel
  • 1/2 lb smoked salmon
  • 1/2 cup dried cranberries
For the balsamic vinaigrette
  • Juice of 1/2 lemon
  • 1/4 cup of balsamic vinegar
  • 1 tablespoons honey
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  1. Make the vinaigrette. In a medium sized bowl, add the mustard, vinegar, honey and lemon. Slowly whisk in the oils until fully incorporated. Add salt and pepper to taste.
  2. Toss the greens with the fennel and enough vinaigrette to lightly coat (reserve any extra to pass at the table). Garnish with the beets, salmon and cranberries.

January 15, 2014 | | Tags:

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