Tossed Salmon Salad with Fine Herb Vinaigrette

GD Star Rating
  • 3
  • 30 Min.


  • 8 ounces skinless salmon fillet Fine Herb Vinaigrette (recipe below)
  • 1 pkg. (8 oz.) DOLE Classic Romaine Blend
  • 1 medium tomato, chopped
  • 1 small avocado, peeled, pitted and cubed
  • 1/2 cup diced peeled cucumber
  • 1/4 cup sliced green onions


Fine Herb Vinaigrette:
  • Whisk together 1/2 cup vegetable oil, 1/4 cup red wine vinegar, 1/2 teaspoon each finely chopped fresh oregano or fresh tarragon, fresh basil, fresh parsley, 3 drops hot pepper sauce, salt and ground black pepper, to taste.
  • Makes about 1 cup.


  • Brush salmon with 1 to 2 tablespoons Fine Herb Vinaigrette.
  • Cook in nonstick skillet over medium heat 8 to 10 minutes, turning once, or until desired doneness.
  • Remove and cool; flake into bite size pieces.
  • Combine lettuce, flaked salmon, tomato, avocado, cucumber and green onions in large bowl.
  • Toss with Fine Herb Vinaigrette, to taste.
  • Refrigerate leftovers.