Make that garden salad pop with chunks of fruits, chopped roasted nuts and plenty of smoked salmon. Toss with herbed calamansi dressing and enjoy!
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Garden Salad With Fruits, Nuts and Smoked Salmon

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4
Author Connie Veneracion

Ingredients

For the dressing

For the salad mix

  • 1 small handful pecans
  • 1 small handful sliced almonds
  • lettuce enough for 4; any variety
  • 2 large tomatoes
  • 1 medium cucumber
  • 1 to 2 apples (we used Fuji)
  • 1 teaspoon calamansi juice or lime or lemon juice
  • 1 large bunch seedless grapes
  • 12 to 16 pickled onion (store bought), well drained
  • smoked salmon as much as you like, torn into small pieces

Instructions

  • Make dressing by whisking all the ingredients together. Set aside to infuse.
  • Roughly chop the pecans. Toast in an oil-free pan for half a minute. Add the sliced almonds and continue toasting for another one to two minutes. Cool.
  • Tear the lettuce into manageable pieces. Rinse well. Dry in a salad spinner.
  • Cut the tomatoes into wedges.
  • Cut the cucumber into half-inch cubes.
  • Core the apples and cut into half-inch cubes. Toss with the teaspoonful of calamansi juice to prevent discoloration.
  • Rinse the grapes and pluck off the stems.
  • Drizzle two tablespoons of salad dressing in a large mixing bowl. Throw in all the salad ingredients. Toss.
  • Divide the salad among individual bowls and serve with more dressing on the side.