Yep, it was a well-dressed salad that we served at Tuesday Lunch indeed. The Salmon Club Salad featured salmon on greens, served with hard-boiled eggs, bacon, tomato, feta cheese and pickled onions and dressed with the following tasty Citrus Vinaigrette. A fancy-schmancy taste from an easy-to-prepare dressing. Now that is a WIN!
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 2 tsp Dijon mustard
- Freshly ground pepper
- Pinch of coarse salt
In the jar of a blender, add juice, oil, honey, mustard, pepper, and salt. Blend until smooth. Taste and adjust seasonings, if needed. Store in the refrigerator for up to 3 days.
Makes about ½ cup.