Salmon and Spinach Salad with Balsamic Vinegar Dressing

Details

Ready in 20 minutes

Serves 2 people

Ingredients

Salad

4 Cups Spinach
2 Tbls Green Onions chopped
¼ cup Toasted Chopped Pecans
½ can Premium Pink Salmon (non GMO)
2 Tbls Zucchini Sliced into strips
3 teas. Feta cheese crumbled
2 Tbls shredded beets
½ cup Organic Kidney beans

Dressing

1 ½ Tbls. Balsamic Vinegar
¾ teas. Dried Italian Seasoning
2 Tbls Olive Oil
⅔ of a fresh squeezed lemon

Steps

1. Find a medium sized bowl.

2. Put the everything in the bowl except the toasted pecans.

3. When ready to serve add the toasted pecans to the top of the plate or bowl.

4. Drizzle dressing over the top.

5. Serve and enjoy.

Story

I was craving Salmon when this salad came to life. I don’t know about you but when I have a craving if I don’t do something to satisfy it I will eat a bunch of other things in order to satisfy it. In the end, I will be stuffed, uncomfortable and maybe bloated. With time I have learned that eating a little of what my body is asking for works out far better. This could be textures, flavors or a specific item. I find these days when I crave sugar I can put a naturally sugar dense vegetable in a salad and be quite content. It has taken me a bit of experimenting to get to this point. Enjoy this creation of mine and have a beautiful day – whatever that means to you. This is one of the ways I enjoy sending love out into the world. Rock on!