2 fresh salmon filets
Olive oil
Head of leafy green or red lettuce
1 bag of organic baby spinach
2 green onions
2 hardboiled eggs
1 small can of sliced black olives
1 small bag of grated parmesan or mixed Italian cheese
Your favorite Caesar salad dressing (I’m partial to Girard’s)
Directions
1. Rub salmon filets with olive oil so they don’t stick to the pan or grill. Cook for 5-7 minutes.
2. Wash lettuce, spinach, green onions—and dry. Tear into little bite-sized pieces.
3. Slice the hardboiled eggs and set aside.
4. In a large bowl toss the greens with the olives and cheese. Dish out onto two plates.
5. Add the egg and salmon, toss lightly.
6. Add dressing—sparingly.
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Table of Contents
Praise
Title Page
Copyright Page
Dedication
Acknowledgements
One
Two
Three
Four
Five
Six
Seven
Eight
Nine
Ten
Eleven
Twelve
Thirteen
Fourteen
Sixteen
Seventeen
Eighteen
Nineteen
Twenty
Twenty-one
Twenty-two
Twenty-three
Twenty-four
Twenty-five
Twenty-six
A FEW WORDS ABOUT
Recipe