Salmon Artichoke Salad Print Email

For the vinaigrette:

1/4 cup champagne vinegar
1 TBS honey
1/2 cup light-flavored extra virgin olive oil
3 large fresh artichoke hearts, cleaned, cooked and finely diced
1/4 cup finely diced red bell pepper
1/8 cup finely diced sweet onion
Salt and pepper

For the salad:

Leftover salmon
Mixed greens
Chilled asparagus
Artichoke hearts
Shredded carrot
Cracked pepper medley

For the vinaigrette: Whisk the honey and vinegar together, adding the olive oil in a steady stream while whisking, until emulsified (blended). Add the artichoke, red pepper and onion. Season to taste with salt and pepper.

For the salad: If the leftover salmon is fairly plain, break fish gently and drizzle with lemon juice and sprinkle with pepper. Leave out so it can come to room temperature. Arrange veggies on a platter or individual plates and top with salmon. Drizzle with vinaigrette and serve with crusty bread.