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You are here: Home / Recipes and Cooking Tips / Salmon and Blueberry Salad with Raspberry Vinaigrette

Salmon and Blueberry Salad with Raspberry Vinaigrette

June 1, 2014 by Alea Milham Leave a Comment

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Salmon and Blueberry Salad with Raspberry Vinaigrette

When my dad lasted visited I made Salmon with Raspberry Balsamic Glaze for dinner. We had some leftover, so the next day I decided to use the leftover salmon to create a salad. My dad got in on the act and suggested that I add the leftover blueberries and bacon from breakfast to the salad and a masterpiece was created!

I have made this several times since and you can use any type of leftover cooked fish in this salad

Salmon, Blueberry, and Apple Salad with Raspberry Dressing

This salad is very easy to make and comes together quickly. It is made by combining salmon, spinach, apples, blueberries, bacon, and walnuts.

I topped it with a homemade raspberry vinaigrette that is made using pure-fruit raspberry jam and balsamic vinegar. If you use regular jam, you can reduce or eliminate the sugar in the dressing recipe.

This salad is packed full of super-foods and is naturally gluten-free, dairy-free, and soy-free.

Salmon and Blueberry Salad with Raspberry Vinaigrette
 
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Prep time
10 mins
Total time
10 mins
 
Author: Alea
Serves: 4
Ingredients
Salad Ingredients:
  • 8 cups spinach leaves
  • 8 oz. cooked salmon, cut into bite size pieces
  • 1 apple, diced
  • 1 cup blueberries
  • 4 slices bacon, crumbled
  • ½ cup walnuts, chopped
Dressing Ingredients:
  • ¼ cup raspberry jam
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoon sugar
  • 1 teaspoon ground mustard
  • dash of pepper
Directions
  1. In a large bowl, combine spinach, salmon, apple slices, blueberries, walnut, and bacon. Toss.
  2. Ina small bowl or cruet, combine raspberry jam, balsamic vinegar, olive oil, sugar, ground mustard, and pepper. Shake or stir to thoroughly combine.
  3. Serve the salad on plates and then top with dressing.
3.2.2704

 

More Salad Recipes

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Asian Chicken Salad

Apple Walnut Salad

 Strawberry Spinach Salad with Raspberry Vinaigrette

Chicken and Mango Salad with Cilantro Lime Dressing

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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