This healthy and easy salad is designed to be made with precooked or leftover salmon.
Remove from heat and set aside.
Toss spinach with 1 Tbsp.
vinaigrette and place on a 9-inch plate.
Toss couscous with the remaining 2 tsp.
vinaigrette and place on top of the spinach.
Place salmon on top.
Top with the cooked vegetables, dried apricots, and goat cheese.
Tips
Tip: To make a quick white-wine vinaigrette, whisk 2 Tbsp.
white-wine vinegar with 1/8 tsp.
each salt and pepper.
Slowly whisk in 1/4 cup extra-virgin olive oil until blended.
Extra dressing will keep, covered, in the refrigerator for up to 5 days.
Bring to room temperature before using.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
