Arugula Salmon Salad with Capers and Shaved Parmesan
- 1 1/2 cups baby arugula
- 4 oz cooked sockeye wild salmon, skin removed
- 1 tsp capers, drained
- 2 tsp red wine vinegar
- 1 tsp extra virgin olive oil
- 1 tbsp (.25 oz) shaved parmesan
- salt and fresh pepper to taste
- This recipe is gluten-free
- Produce
- Baby arugula (1 1/2 cups)
- Seafood
- Sockeye wild salmon, cooked (4 oz)
- Condiments
- Capers (1 tsp)
- Red wine vinegar (2 tsp)
- Cooking & Baking
- Olive oil, extra virgin (1 tsp)
- Salt and fresh pepper (1)
- Dairy
- Parmesan (1 tbsp)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published May 10, 2012 (9 months ago).
73 people saved this recipe.
