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
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.
Spinach Salad with Smoked Salmon, Goat Cheese, and Tarragon Vinaigrette