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Arugula Salmon Salad With Capers And Shaved Parmesan
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Ingredients
- 1 1/2 cups baby arugula
- 4 oz cooked sockeye wild salmon, skin removed
- 1 tsp capers, drained
- 2 tsp red wine vinegar
- 1 tsp extra virgin olive oil
- 1 tbsp (.25 oz) shaved parmesan
- salt and fresh pepper to taste
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Published 2014-09-07 18:59:22 (6 years ago).0 people like this recipe.
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