6 Tbsp. (90 mL) extra virgin olive oil

3 Tbsp. (45 mL) balsamic vinegar

1 tsp. (5 mL) Dijon mustard

Salt and freshly ground pepper

6 cups (1.5 L) mixed salad greens

8 oz. (250 g) smoked salmon

4 1/2 tsp (22 mL) capers

32 cherry tomatoes

1 small red onion, peeled and thinly sliced


Whisk the oil, vinegar, and mustard in a bowl until the dressing is emulsified. Season with salt and freshly ground pepper.

Wash the greens; spin or roll dry in a tea towel. Toss with enough of the dressing to coat. Divide among 4 plates. Place equal amounts of the salmon on each plate. Sprinkle more dressing and the capers on top. Finally, garnish with cherry tomatoes and red onions.

*Makes 4 servings.*

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