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SALMON FRUIT SALAD
This elegant, beautiful salad makes a lovely lunch or brunch entree. You
can serve it on salad plates or in individual tortilla salad shells. Serves 4.
3 c torn green or red leaf lettuce
2 c torn Bibb lettuce
1/2 c fresh raspberries
1 7-1/2 oz can salmon, drained and flaked
2 med nectarines, sliced
Dressing:
1 shallot, cut up
1 tbsp snipped fresh dill weed (or 1 tsp dried)
1 tbsp snipped fresh parsley (or 1 tsp dried)
2 tbsp pecans
5 tbsp raspberry vinegar
1/4 c olive or vegetable oil
1/2 tsp lemon juice
Dressing: In food processor bowl with metal blade or blender container, combine shallot,
dill weed, and parsley. Pulse until minced. Add pecans; pulse just until coarsely chopped.
Add raspberry
vinegar, oil, and lemon juice; pulse just until blended.
In a large bowl, combine all salad ingredients. Drizzle with dressing; toss gently.
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