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Recipe by My Kosher Recipe Contest

Salmon Salad

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy
25 Minutes
Diets

No Diets specified

Submitted by Gali Lanzer This salmon salad is one of my favorite dishes and is always well received. It’s light, healthy and super tasty! It can be used as a lunch or a starter on Friday night.

Ingredients

Salad

  • salmon fillets

  • Mikeys teriyaki sauce

  • lettuce

  • cucumbers

  • orange and yellow peppers

  • cherry tomatoes

  • mushrooms

  • sprouts

  • sweet potato chips

Dressing

  • 1/2 cup sugar

  • 1 teaspoon salt

  • 1/2 teaspoon mustard

  • 1/2 teaspoon paprika

  • 1/3 cup oil

  • 1/2 cup vinegar

  • 1/2 cup ketchup

  • 1 crushed garlic clove

Directions

Prepare the Salmon Salad

1.

Marinate the salmon in Mikeys teriyaki sauce and grill in the oven for 20 min on 200 Celsius.

2.

Meanwhile slice the vegetables into cubes, and place inside the salad bowl.

3.

Once grilled, the salmon should be chopped into slivers using two forks and added to the salad.

4.

Add some sweet potato chips on top.

5.

Mix all dressing ingredients in a dressing container, and pour over salad.

Salmon Salad

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