Salmon, Spinach, and Orzo Salad with Lemon-Dill Vinaigrette

The HH brought home a crate of free salmon yesterday {a work colleague’s father-in-law works for a fish company and gets free fish from time to time} so I decided to make a big salad for dinner tonight. I spotted a delicious salmon salad recipe on myrecipes but it called for asparagus and feta, both of which I don’t have. After a little improvising, I came up with the recipe below. Guess what? It turned out delicious. Plus there are leftovers for tomorrows lunch as well.

I love it when that happens. 🙂

Ingredients
2 cups spinach, chopped
1 cup orzo pasta, cooked and drained
1 pound skinless salmon fillet, grilled and separated into chunks
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 green onions, chopped

Ingredients for Lemon-Dill Vinaigrette

1 teaspoon dried dill
4 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

Toss the spinach, salmon, green onions, and salt and pepper in a large bowl and set aside. In a small bowl combine all the dressing ingredients and stir well with a whisk. Pour dressing over spinach salad and toss. Refrigerate for a few hours and serve cold with crusty bread and butter.