Salmon Salad with Orange Balsamic Vinaigrette
Ingredients
- 4 4 - 5 - ounces fresh or frozen skinless salmon fillets, about 1 inch thick
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Nonstick cooking spray
- 2 tablespoons snipped fresh mint
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon finely shredded orange peel
- 2 tablespoons orange juice
- ⅛ teaspoon salt
- 5 cups packaged European-style torn mixed salad greens
- 2 oranges, thinly sliced
- ¼ of a medium red onion, slivered
- 2 tablespoons sliced almonds, toasted (Optional)
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