Created and presented by Myra Kornfeld
Buttery nova lox (cold-smoked salmon) lends a colorful touch to a flavorful spinach and goat cheese salad, making this dish a substantial appetizer or delicious light lunch.
(Vital Choice note: Our wild Alaskan sockeye nova lox has about one-third less sodium than most national brands, making it both healthier and tastier.)
1/4 cup finely diced red onion
2 tablespoons minced chives or scallions
2 tablespoons chopped tarragon
4 tablespoons chopped parsley
1 clove garlic, minced
20 scrapes of fresh nutmeg (1/4 teaspoon powdered)
Salt and freshly ground black pepper
2 tablespoons red wine vinegar or organic balsamic vinegar
6 tablespoons organic extra virgin olive or macadamia nut oil
12 ounces baby spinach
1/2 cup crumbled goat cheese
4 ounces wild Alaskan sockeye salmon nova lox, thinly sliced
- Make the dressing. Mix together the red onions, chives, tarragon, parsley, garlic, nutmeg, a sprinkling salt and pepper, and the vinegar. Drizzle in the oil, whisking to combine thoroughly.
- Mix the spinach with the goat cheese and the dressing and toss to combine. Top with the sliced salmon.
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