Page 94 - 18-41 Jan 26, '22

INGREDIENTS
wraps 8 ounces arugula or mixed greens
Salmon Salad

Salmon 2 peppers, cut in large dice
1 sweet potato, cubed

1 red onion, cut in large dice

salt, to taste

pepper, to taste

1 pound salmon

Dill Chive Dressing

scallions

1 cup Mayonnaise
1 tablespoon stone-ground honey
mustard
1 tablespoon Apple Cider Vinegar

1/3 cup water

1/2 teaspoon salt

DIRECTIONS
Prepare the Dressing
Combine ingredients for the dressing and set aside.
Roast the Vegetables
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Spray a non-disposable baking sheet covered in Gefen Parchment (I use two one-
eighth sheet trays for this) and arrange the vegetables in a single layer. Spray with
cooking spray and season with salt and pepper.
Roast for half an hour.
Prepare the Salmon
Place salmon in a baking pan and spread two tablespoons or so of the dressing over
it.

Assemble
Place the arugula in a salad bowl and mix with the remaining dressing.

intact.
Flake the salmon over the top and serve.