Salad Ingredients:
use the following in amounts to your taste or for size of salad you need...
baby spinach
mushrooms (sliced)
orange (sectioned)
avocado (sliced)
red onion (thinly sliced)
dried cranberries
pecan halves
Mix ingredients in a large bowl.
Oven Grilled Salmon:
salmon fillet
juice of half an orange
salt and pepper to taste
Preheat oven to 450 degrees Fahrenheit. Line broiler pan with foil. Place salmon fillet in pan, skin side down. Squeeze juice from half an orange over top of fillet. Salt and pepper to your taste. Place in top third of oven for ten minutes per inch of fillet's thickness. Remove from oven. Cut into serving-size pieces and remove skin.
Orange/Mustard Dressing:
juice of half an orange
1 Tablespoon of grainy mustard
2 Tablespoons rice vinegar
2 Tablespoons olive oil
salt and pepper to taste
Place orange juice, mustard, and rice vinegar in a small bowl and whisk together. While still whisking, drizzle in olive oil, mixing continuously. Use immediately or mix well again before using.
To serve salad:
Place individual salad serving on a plate, drizzle with dressing, and top with a serving portion of a grilled salmon fillet. Drizzle a little of the dressing on top of the salmon fillet.